Potato Soup

This is Jason Petrone's recipe, a thick, hearty winter soup.

2/3 cup butter
2/3 cup all-purpose flour
7 cups milk
4 potatoes-baked, cooled, peeled, and cubed (I don't peel)
4 green onions, chopped
12 slices bacon
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1 tsp. ground black pepper

1. Place bacon in  large deep skillet, cook over medium heat, drain, crumble, and set aside.

2. In a large stock pot or Dutch Oven, melt the butter over medium heat. Whisk in the four until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.

3. Reduce heat and cook 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

4. Serve topped with crumbled bacon and chopped green onions if desired.