Baked Potato Soup Heaven

Huge endorsement for this recipe. I made a stock pot full of it so we should get about 6 dinners from it and put half in the freezer for after baby ready-made dinner miracles for when January exhausting hits me hard. Those are going to be some really, really good days. We also made bread bowls from scratch and that totally kicked the entire experience up a notch or two to say the least. Thanks for the recipe from the Gillespie blog. Bonus part? The bread bowls were easy, tasted great and were soft rolls, not those hard crusty kind!! Baked Potato Soup Southern Living Magazine Makes 2 1/2 quarts 4 large baking potatoes 2/3 cup butter or margarine 2/3 cup flour 6 cups milk 3/4 tsp salt 1/2 tsp pepper 12 slices bacon, cooked, crumbled, and divided 4 green onions, chopped and divided 1 1/2 cups (6 oz) cheddar cheese, shredded and divided 1 cup sour cream Wash potatoes, prick several times with fork and bake at 400 deg F for 1 hr or until done. Cool until you can handle. Cut potatoes in half lengthwise; scoop out and resreve pulp. Discard shells. Melt butter in a heavy saucepan over low heat; add flour. Stir until smooth. Cook 1 minute, stirring constantly until thickened and bubbling. Stir in potato, milk, salt, pepper, 1/2 cup bacon, 2 tablespoons green onions and 1 cup cheese. Cook until thoroughl heated (do not boil). Stir in sour cream. Cook just until heated (do not boil). Serve with remaining bacon, green onions and cheese as a garnish.