Bake Potato Soup

• 4 large baking potatoes
• 23 cup butter or 23 cup margarine
• 23 cup flour
• 6 cups milk
• 34 teaspoon salt
• 12 teaspoon pepper
• 4 green onions, chopped
• 12 slices bacon, cooked and crumbled
• 1 14 cups shredded cheddar cheese (5 oz.)
• 1 (8 ounce) carton sour cream
• 1 12 tablespoons chicken base

1. Wash (scrub) potatoes and prick several times with a fork.
2. Bake in foil in a preheated 400F oven for 45 minutes to 1 hour or until done.
3. Let cool.
4. Cut potatoes.
5. Melt butter in a heavy saucepan over low heat.
6. Add flour, stirring until smooth.
7. Cook 1 minute, stirring constantly.
8. Gradually add milk.
9. Cook over medium heat, stirring constantly until mixture is bubbly.
10. Pour into Crock-Pot and add potato cubes, salt, pepper, green onions, crumbled bacon, Cheddar cheese and chicken base.
11. Cook until thoroughly heated.
12. Stir in sour cream.
13. (Add extra milk if necessary, for desired thickness.)
14. Garnish with additional bacon if desired.
15. Makes 10 cups.

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

Taken from www.food.com/recipe/bake-potato-soup-52080 (may not work)