Baked Potato Soup Name: Rachel Looney Base: Tinker AFB Recipe: Baked Potato Soup 6 servings 12 Slices bacon 2/3 cup margarine 2/3 cup all-purpose flour 7 cups milk 4 large baked potatoes, peeled and cubed 4 green onions, chopped 1 ¼ cups shredded Cheddar cheese 1 cup sour cream 1 teaspoon salt 1 teaspoon ground black pepper Place bacon in large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. NOTE: I have made it this way before, but I prefer to add the cheese and bacon bits when served. I think this soup would be good with chopped chives sprinkled on too. Most of the time I use real bacon bits instead of frying bacon. *This is freaking awesome! All the women in my family make it and we looooove it so much!! I haven't ever made it in the crockpot, but I would definatly imagine that you could!