Baked Potato Soup

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.