Title: Black angus potato soup
 Categories: None
      Yield: 1 Servings
 
      4 lg Baking potatoes
    2/3 c  Butter or margarine
    2/3 c  Flour
      6 c  Milk
    3/4 ts Salt
    1/2 ts Black pepper
    1/2 ts White pepper
      4    Green onions; (chopped and
           -divided)
     12 sl Bacon; (cooked and crumbled)
  1 1/4 c  Cheddar cheese; (shredded
           -and divided)
      8 oz Sour cream
 
  Wash, dry and prick potatoes with fork. Bake in 400-degree oven for 1
  hour or until done.Let cool.
  
  Cut into half lengthwise and scoop out pulp; set aside. Use skins for
  something else, such as stuffed potato skins. Melt butter in heavy
  saucepan over low heat; add flour, stirring until smooth. Cook 1
  minute, stirring constantly. Gradually add milk, cook over medium
  heat, stirring constantly until mixture is thickened and bubbly. Add
  potato pulp, salt, pepper, 2 Tbs. green onion, half the bacon and 1
  cup cheese. Cook until thoroughly heated. Stir in sour cream. Add
  extra milk if necessary for desired consistency.
  
  Serve with remaining green onions, bacon and cheese.