Baked Potato Soup

Approx. 10 med. baked potatoes

2/3 c. butter

2/3 c. flour

3 c. milk

3 c. chicken broth

3/4 tsp. salt

1/2 tsp. pepper

4 green onions or 1/2 sauteed onion

12 slices bacon, cooked and crumbled

2 c. shredded cheese

1 c. sour cream

1. Cut potatoes in half, scoop out pulp and put in small bowl.

2. Melt butter in large kettle, add flour. Gradually stir in milk and

chicken broth. Continue to stir until smooth, thickened and bubbly.

3. Stir in potato pulp, salt, pepper, and 3/4 of onions, bacon and cheese.

Cook until heated. Stir in sour cream.

4. Transfer to slow cooker set on low. Top with remaining onions, bacon

and cheese.

** The cheese and sour cream are optional, and you can substitute ham for

the bacon. Enjoy!