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| 4 gross | Potatoes |
| 2/3 Tasse | butter |
| 2/3 Tasse | flour |
| 1 1/2 ca. 1 Liter | milk |
| | salt |
| | pepper |
| 4 | green onions |
| 1 Tasse | sour cream |
| 2 Tasse | Crisp-cooked bacon crumbled |
| 5 x ca. 30 g | cheddar cheese grated |
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This is a rich, but great potato soup.
Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato. Add green onion and potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in.
Serve with crusty French Bread and fresh butter.
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