Cold and rainy today, and I had a craving for "comfort food".
Comfort food for me is definitely carbs, so I made a big pot of (Loaded) Baked Potato Soup!

This recipe comes from the book: "The Collection... Cures for the Common Cuisine"
put together by the Women's Auxillary to Children's Medical Center of Dallas.

4 large BAKING POTATOES, washed
2/3 c.BUTTER
2/3 c. FLOUR
6 c. MILK (or a little more)
3/4 tsp. SALT
1/2 tsp. PEPPER
4 GREEN ONIONS, chopped and divided
12 slices of BACON, cooked, crumbled and divided
1 1/4 c. CHEDDAR CHEESE, shredded, divided
8 ounces SOUR CREAM

Prick potatoes with a fork and bake at 400 degrees for 1 hour. Let cool.
Cut potatoes in half lengthwise, scoop out pulp leaving 1/4 inch potato adhering to the skin.
Place pulp in a bowl.
(Put the skins in a zip-lock bag and refrigerate for an upcoming recipe!)

In a large saucepan, melt butter over low heat.
Add flour and stir 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 Tbsp. green onions, 1/2 c. bacon and 1 cup of cheese.
Cook until thoroughly heated.
Stir in sour cream and add extra milk to achieve desired thickness.

Top individual servings with remaining onions, bacon and cheese.