Baked Potato Soup – needlery!



	Baked Potato Soup 2 cups chopped ham (or 12 slices of bacon) Two-thirds cup margarine Two-third cup all-purpose flour 7 cups 1% milk 4 large baked potatoes, peeled and cubed 4-6 green onions, chopped One and one-fourth cup shredded cheddar cheese 1 cup sour cream 1 tsp. salt 1 tsp. pepper If using bacon, fry it over medium heat until crisp. Remove and set aside. Crumble it when it is cooled. In a large kettle, melt the margarine over medium heat. Whisk in the flour until smooth. Gradually stir in the milk, whisking constantly until thickened. Stir in potatoes and onions and bring to a boil, stirring frequently. Reduce heat and simmer for 10 minutes. Add the bacon, cheese, sour cream, salt and pepper. Stir until cheese is melted. Serve immediately.