Gold Strike Baked Potato Soup

[Teresa]

This is a thick, creamy, rich and hearty soup, and is very similar to Stuart Anderson's Black Angus Restaurant's recipe. This cowboy shooter won first place in a Chuckwagon cook off with this recipe..and he claims it is very delicious.
So with this cold snap that is predicted to hit us this weekend.. this recipe might just be what will bring 'em in. I know that I am going to try it..


Ingredients:
4 large Baking potatoes
2/3 cup Butter or margarine
2/3 cup Flour
6 cups whole milk..... salt and pepper to taste
1/2 a bunch of green onions , chopped
12 slices bacon, fried, crumbled
5oz.Velveta cheese
1 cup sour cream

Directions: bake potatoes at 400° for 1 hour or until done. Let cool.
Fry up bacon till crispy, then crumble, while potato's are baking.
Then cut potatoes in half lengthwise, skin one half of each potato an discard skins.
Chop the entire potato into bite sized pieces.
Melt butter in a 12" Dutch Oven or a kettle of some sort, over low heat; add flour, stirring until smooth. Cook for one minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add chopped potato's , salt, pepper, green onions, bacon, and cheese.
Cook until thoroughly heated...... stir in sour cream.
Add extra milk, if too thick.
Serve topped with green onions, bacon, and cheese.