2/3 cup butter or margarine
 2/3 cup all-purpose flour
 7 cups milk
 4 large baking potatoes, baked, cooked, peeled & cubed (4 cups)
 4 green onions, sliced
 12 bacon strips, cooked and crumbled
 1-1/4 cups shredded cheddar cheese
 1 cup sour cream
 3/4 teaspoon salt
 1/2 teaspoon pepper
 In a large soup kettle, melt butter.
 Stir in flour, heat and stir until smooth.  Gradually add milk; stirring
 constantly until thickened.  Add potatoes and onion.  Bring to a boil,
 stirring constantly.  Reduce heat; simmer for 10 minutes.  Add remaining
 ingredients; stir until cheese is melted.  Serve immediately.  Yields
 about 2 1/2 quarts.