Baked Potato Soup

4 baking potatoes  
2/3 cup butter  
2/3 cup flour
6 cups milk  
1 cup chopped green onions  
3/4 teaspoon salt  
1/2 teaspoon pepper  
12 slices bacon  
5 oz. cheddar cheese  
1 8oz. container sour cream
 
Bake the potatoes for 1 hour in a 400 degree oven. Scoop out the inside of the potatoes and set aside.

Make a roux by melting the butter in a large skillet. Stir in flour. Cook about 1 minute, stirring constantly. Gradually pour in the milk while stirring until the soup mixture starts to get thick. Add the potatoes, green onions, salt, pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. 

Serve immediately.

This can also be made in the crock pot if you make the roux on the stove top and mix all ingredients into the crock pot.  I did not leave it long because my crock pot runs hot and I did not want the dairy products separating.