Black Angus Potato Soup

• large baking potatoes↗4
• cup butter↗2⁄3
• cup flour↗2⁄3
• cups milk↗6
• teaspoon salt↗3⁄4
• teaspoon black pepper↗1⁄2
• teaspoon white pepper1⁄2
• green onions, chopped and divided↗4
• slices bacon, cooked and crumbled↗12
• cups cheddar cheese, shredded and divided↗1 1⁄4
• ounces sour cream↗8

Step-by-step instructions

1. 1

   Wash, dry and prick potatoes with a fork. Bake at 400 for 1 hour or until done. Let cool and cut in half lengthwise and scoop out the pulp, set aside. Use the skins for something else, such as fried potato skins!

2. 2

   Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until the mixture is thickened and bubbly.

3. 3

   Add potato pulp, salt, peppers, 2 Tbsp green onion, half the bacon, and 1 cup of the cheese. Cook until thoroughly heated. Stir in the sour cream.

4. 4

   Add extra milk if necessary for desired consistency.

5. 5

   Serve with remaining green onions, bacon and cheese.