Black Angus Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
4 green onions, chopped and divided
12 slices bacon, cooked and crumbled
2 cups medium Cheddar cheese
2 cups sour cream

Wash, dry and prick potatoes with a fork. Microwave potatoes until completely soft. Cut into halves lengthwise and scoop out pulp, set aside.

In a large stockpot, melt butter over low heat. Add flour, stirring until mixed thoroughly; about 1 minute. Gradually add milk, cook over medium heat, stirring constantly with a whisk until mixture is thickened and bubbly. Add potato pulp (using whisk to break up potato chunks), salt, pepper, 2 heaping tablespoons green onions, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in 1 cup of the sour cream. Add extra milk if necessary to achieve desired consistency.

Serve topped with dollop of sour cream, green onions, bacon and cheese.

Yield: 10 to 12 servings