Baked Potato Soup

4 large baking potatoes about 2.75 lb.
2/3 cup butter
2/3 cup flour (I use seasoned flour)
3/4 t. salt (if use seasoned flour don't need so much)
1/4 t. white pepper
6 cup milk
1 cup sour cream
1 med. onion chopped and cooked (in another pan) till golden
10 bacon strips cooked and crumbled
1 cup shredded cheddar cheese

Bake potatoes at 350 or 400 till tender; cool completely. Peel and cube
potatoes. In large saucepan melt butter, stir in flour, salt and pepper
until smooth. Let it cook for about 2 minutes stirring so it won't get
too
brown. Gradually whisk in milk, bring just to a boil, lower heat and
cook till thickened about 3-4 minutes. Add onion. Whisk in sour cream.
Add potatoes and gently cook till just hot. Garnish with bacon and
cheese.

I cut bacon, before frying, across the strip into slices about 1/4 inch
apart, then fry the entire package. Do it slowly and stir often and it
will almost completely separate into individual pieces. It keeps is a
jar or zip lock bag in refrigerator or freezer. That way it is always
available to dress up a salad or an omelet. Of course these potatoes can
be done any number of days before. But if they are refrigerator cold it
will take longer to heat them. This came from Taste of Home Serves 6

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