Loaded to the Top Baked Potato Soup

One of the first recipes I clipped from Taste of Home when it was a new magazine,  this thick soup is a winner.   As you toss  the  ingredients into the pot at the end, save  bit of the bacon, cheese, & green onions  for a  garnish.

In a large pot, melt 2/3 c butter; stir in 2/3 c. flour, 3/4  tsp salt, 1/2 tsp pepper.  Stir until smooth, for  about 2 minutes.  Gradually add 7 cups milk, stirring constantly until thickened.  Add about 4 cups baked potatoes,  cubed, and 4 green onions, sliced.  Bring to a boil, stirring constantly.  Reduce heat and simmer for 0 minutes.  Add  12 strips cooked crumbled bacon, 1  c. sour cream, and 1 1/4 c shredded cheddar cheese. Stir until the cheese is melted. Serve immediately.  Makes 2 1/2 quarts, to serve about 8.