There are two kinds of soup: Potato soup and not potato soup.
- 4 lb. baking potatoes (about 2 3⁄4 lbs.)
- 2⁄3 cup butter
- 2⁄3 cup flour
- 3⁄4 tsp. salt
- 1⁄4 tsp. white pepper
- 6 cups milk
- 8 oz. sour cream
- 1⁄4 cup thinly sliced onions
- 10 bacon strips, cooked and crumbled
- 4 oz. shredded cheddar cheese
Bake potatoes at 350° for 65–75 minutes or until tender. Cool completely. Peel and cube potatoes.
In a large saucepan, melt butter. Stir in flour, salt, and pepper until smooth.
Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from heat; whisk in sour cream.
Add potatoes and green onions. Garnish with bacon and cheese.