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Baked Potato Soup

From Taste of Home Magazine
Yield: 10 servings

4 large baking potatoes (about 2-3/4 pounds)
2/3 cup butter (or Ghee)
2/3 cup whole wheat flour
3/4 teaspoon salt
1/4 teaspoon white pepper
6 cups nut milk
4 cloves garlic, crushed fine
1 cup (8-ounces) sour cream
1/4 cup thinly sliced green onions
4 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded cheddar cheese

Bake potatoes at 350-degrees for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.

In a large saucepan, melt butter, stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese.

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