1/2 c. butter
1/2 c. flour
7 c. milk
4 large baked potatoes, skinned & cubed
6 scallions, sliced
1 lb. bacon, cooked crisp, crumbled
1-1/2 c. cheddar cheese, shredded
8 oz. sour cream
salt and pepper to taste

Melt butter in large Dutch oven and stir in flour. Cook 1-2 minutes. Gradually stir in milk until thickened. Add potatoes and scallions; bring to a boil, stirring constantly. Reduce heat to low and simmer 10 minutes. Use an immersion blender or potato masher to break up potatoes. Make the soup as smooth or as chunky as you like. Add remaining ingredients and stir until cheese melts. Season to taste.