Dublin Baked Potato Soup

♣  4 lge. Potatoes ♣  2/3 c Butter ♣  2/3 c Flour ♣  1 1/2 qt Milk ♣  Salt and Pepper ♣  Green onions ♣  1 c Sour cream ♣  2 c Crisp-cooked Irish Bacon - crumbled *** ♣  5 oz Grated cheddar cheese

Procedure:

Heat oven to 350 degrees and bake the potatoes until for tender. Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk until thoroughly blended. Gradually add milk to the butter-flour mixture, whisking constantly. Whisk in salt and pepper and simmer over low heat, stirring constantly. Cut potatoes in half, scoop out the potato center and set aside. Chop half the potato peels and discard the remainder. When milk mixture is very hot, whisk in potato center. Add green onion and finely chopped potato peels. Whisk well, add sour cream and crumbled bacon. Heat thoroughly. Add cheese a little at a time until it is all melted in. Top with shredded cheddar cheese, crumbled cooked bacon and green onions, chopped (green part only) Serve with crusty Old Fashion French Bread *** and fresh butter.

*** Available at The Celtic Treasure Chest

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