Potato Soup by Heather Perkins

12 slices of bacon
1/4-1/2 cup margarine
1/3 cup flour
7 cups milk...if you use skim, you may need to add a little more flour so that the mixture will thicken. (Or you can use powdered milk)
4 large baked potatoes, cut up and cubed, equivalent to 6 cups of potatoes.
8 green onions chopped up nice and small (Can use less if preferred.)
1 1/4 cups shredded cheese.
1 cup sour cream.
1 tsp. of onion salt.
1 tsp. of pepper.

Cook bacon, break into pieces and drain, set aside. You can use the precooked if you prefer.
In a big pot, melt margarine, whisk in flour until it is smooth. Turn off the heat and take off element after the butter is melted. Gradually, stir in the milk, which constantly until it thickens. Place it back on the heat to do this. Then add the potatoes and onions and bring to a boil.
Once the potatoes are cooked add the cheese, sour cream, bacon, onion salt and pepper.

Your soup should be ready to serve at this point, but check the potatoes to make sure that they are cooked thoroughly.