Black Angus makes a creamy potato soup that is hard to beat.  Packed full of potatoes, butter, sour cream, bacon, and cheese, makes this taste just like a baked potato.

4 large baking potatoes
2/3 C. butter or margarine
2/3 C. flour
6 C. milk
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. white pepper
4 green onions — chopped and divided
12 slices bacon — cooked and crumbled
1 1/4 C. cheddar cheese — shredded and divided
8 oz. sour cream

Wash, dry and prick potatoes with fork. Bake in 400 degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop out pulp; set aside. Use skins for something else, such as stuffed potato skins. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 Tbsp. green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onions, bacon and cheese.