5 lb. baked potatoes
5 tbsp. butter
4 tbsp. flour
5 chopped green onions
1/2 pt. whipping cream
1 pt. half and half
1 qt. milk
1/4 tsp. nutmeg
Salt and pepper to taste
Bake potatoes. Melt butter in large saucepan over low heat. Saute onions. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Add 2 cups milk slowly; heat to boiling, stirring constantly.
Remove from heat and scoop out hot potatoes into mixture. Add half and half, whipping cream and nutmeg. Cook over low heat for 10 minutes. Add milk to desired consistency. Serve with grated cheddar cheese, crumbled bacon and chopped green onions. This soup can be frozen.
