Baked Potato Soup

• 5 to 6 large potatoes
• 6 c. milk
• 2/3 c. butter or margarine
• 2/3 c. flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 4 green onions, chopped
• 15 slices bacon, fried and crumbled
• 1 1/4 c. shredded Cheddar cheese
• 1 (8 oz.) container sour cream
• 3 chicken bouillon cubes
• 1 pk. Roma or Italian tomatoes
• 3 c. sugar
• 1 1/2 c. vinegar
• 4 Tbsp. salt
• 3 Tbsp. seasoned salt
• 12 sweet banana peppers
• 3 or 4 medium to large onions

1. Clean, cut and core tomatoes. Cook until tomatoes are soft enough to put through a colander. Use only the pulp and juice. Discard the skins and seeds. Clean peppers and onions. Puree in the food processor. Use tomato pulp, juice and pureed onions and peppers. Add remaining items and bring to a boil; continue cooking at medium boil for about 1 1/2 hours. Have canning jars and lids ready. Heat your flats in water. Make sure water did boil. Removing one flat at a time, dry off flat and make sure the top of jar is clean and dry. Place flat on jar and tighten flat with a band. Let sit until cool. Store at room temperature. Makes several pints.

potatoes, milk, butter, flour, salt, pepper, green onions, bacon, cheddar cheese, sour cream, chicken, italian tomatoes, sugar, vinegar, salt, salt, sweet banana peppers, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97244 (may not work)