Baked Potato Soup

Not that Trish's original recipe wasn't good all on it's own... but I julie-fied this a but by adding some red onion, peppercorn feta cheese, rosemary and some heavy cream in place of some of the milk. It's dang good! We'll eat it with some Cheese and Onion bread that I'll make in mom's 20 year old bread machine.

INGREDIENTS:

• 2/3 cup butter
• 2/3 cup flour
• 7 cups milk
• 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
• 4 green onions, thinly sliced
• 10 to 12 strips bacon, cooked, drained, and crumbled
• 1 1/4 cups shredded mild cheddar cheese
• 1 cup (8 ounces) sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

PREPARATION:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.

Top with:

Green Onion

Cheddar Cheese

Bacon