LYNNE TOLLEY - MISS MARY BOBO's BOARDING HOUSE, LYNCHBURG TN
4 large baking potatoes, baked and cooled
2/3 c butter (11 tablespoons)
2/3 c flour
6 cs milk
salt and pepper, to taste
4 green onions, sliced
1/4 c crumbled cooked bacon
1/2 c shredded cheddar cheese
1/2 c sour cream
Cut potatoes in half, scoop out the inside and set aside. Discard the skins. Melt butter in large pot or Dutch oven. Stir in flour until smooth. Cook over medium heat, stirring constantly, until bubbly and golden, about 1 to 2 minutes. Gradually add milk. Cook over medium heat until thickened and bubbly. Stir in potatoes, salt and pepper, half the sliced onions, bacon and 1 cup of cheese. Cook until heated through and cheese is melted. Stir in sour cream. Add extra milk if the soup seems too thick. Serve individual portions topped with a sprinkling of remaining cheese and green onions. Makes 8 servings.
