LOGAN'S POTATO SOUP

2/3 cup butter
2/3 cup flour
6 cups milk
4 large baked potatoes, cooled, cut into 1-inch cubes
water (as needed)
salt and pepper to taste
1 cup sour cream
TO SERVE:
5 oz shredded Cheddar cheese
1 cup cooked crumbled bacon
4 green onions, chopped

In a large soup kettle, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk. Heat, stirring constantly, until thickened.

Add potatoes. Bring to a boil, stirring constantly (you may need to add water.) Reduce heat; simmer for 10 minutes or until you are satisfied with the consistency.

Add sour cream and heat through.

TO SERVE:
Serve immediately, topped with cheese, bacon and green onions.