2/3-cup butter or margarine
2/3-cup all-purpose flour
7 cups milk
4 large baking potatoes, baked, cooled, peeled and cubed
1 small onion, chopped
3/4-teaspoon salt
12 bacon strips, cooked and crumbled
1 1/4-cup shredded Cheddar cheese
1-cup (8 ounces) sour cream
1/2-teaspoon pepper

In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Garnish with shredded Cheddar cheese. Serve immediately. Yield: 8-10 servings (2 1/2-quarts)

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