Baked Potato Soup

12 slices bacon
2/3 cup butter
2/3 cup flour
7 cups milk
4 large potatoes; baked, peeled and cubed
1 1/4 cup shredded cheese
1 cup sour cream
1 tsp salt
1 tsp pepper

Cook bacon over medium heat until browned. Drain, crumble, and set aside.

In a stock pot, melt the butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes. Bring to a boil, stirring frequently.

Reduce heat and simmer 10 minutes. Mix in the bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted.