Baked Potato Soup - Perfect for Chilly Days

I served baked potato soup at my Sparkle & Shine Workshops, and I've had requests for the recipe - here it is:

Baked Potato Soup - Customers' Favorite!

6 large baking potatoes, baked
1 cup butter or margarine
1 cup flour
9 cups milk (I use skim, the original says whole)
3/4 tsp. salt
1/2 tsp pepper
3 cups grated cheddar cheese
18 slices bacon, cooked and crumbled
1/2 to 3/4 cup diced onions
12 ounces sour cream

Scoop pulp out of baked potatoes and set aside, throwing away skins.   In a large pan, melt butter on medium heat.   Whisk in flour until smooth, then slowly whisk in milk until it's smooth.   Stir continuously on medium heat until thick and bubbly.   Add the potato pulp, the cheddar, bacon and onion, plus the seasonings.  Stir until the cheese has melted and the soup is warm.   Add the sour creem and stir.  Transfer the soup to a crockpot.   This recipe fills a 6 quart crockpot.   Yum!