Crock Pot Baked Potato Soup

• 4 large baking potatoes
• 2/3 cup butter or 2/3 cup margarine
• 2/3 cup flour
• 6 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 4 chopped green onions
• 12 slices cooked and crumbled bacon
• 1 1/4 cups shredded cheddar cheese
• 8 ounces light sour cream
• 1 1/2 teaspoons chicken bouillon granules
• additional cooked bacon (optional)

1. Wash potatoes and prick several times with a fork.
2. Bake in foil in a preheated oven for 45 minutes to 1 hour or until done.
3. Let cool.
4. Cut potatoes.
5. Melt butter in a heavy sauce pan over low heat.
6. Add flour, stirring until smooth.
7. Cook 1 minutes, stirring constantly.
8. Gradually add milk.
9. Cook over medium heat, stirring constantly until mixture is bubbly.
10. Pour into crock pot and then add potato cubes, salt, pepper, green onions, crumbled bacon, cheddar cheese and chicken granules.
11. Cook on High for 4 hours.
12. Stir in the sour cream right before serving.
13. If soup is to thick, add a little milk at a time until desired thickness is achieved.
14. Garnish with additional sour cream and crumbled bacon.

baking potatoes, butter, flour, milk, salt, pepper, green onions, bacon, cheddar cheese, sour cream, chicken bouillon granules, bacon

Taken from www.food.com/recipe/crock-pot-baked-potato-soup-46085 (may not work)