Baked Potato Soup

4 large baked potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 t. salt
1/2 t. pepper
12 slices bacon, fried and crumbled
2 cups shredded cheddar cheese
1 cup sour cream.

1. Cut potatoes in half. Scoop out pulp and put in small bowl.
2. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly.
3. Stir in potato pulp, salt, pepper and three-quarters of the onions, bacon, and cheese. Cook until heated. Stir in sour cream.
4. Top with remaining bacon and cheese.

This can be made ahead and put in slow cooker set on low until ready to eat.