Ok, so thick potato soup is one of my favorite soups, and I found this recipe online and was thinking of trying it.  So I am posting it here to see if all of you cooks think it looks yummy!  The other thing I'm wondering is, what do they mean by scooping out the pulp of the potato??  I never heard of that before!  And does it sound like it would make.... like a bunch?  Because it only needs to feed 2 of us, plus some for leftovers

4 lg. baking potatoes
2/3 cup butter or margarine
2/3 cup flour
6 cups 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 cups cheddar cheese, shredded and divided
8 oz. sour cream

Wash, dry and prick potatoes with fork. Bake in 400°F 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.

I've made this soup by boiling the potatoes. It was grandma's recipe. The bacon is the great thing in it. It does sound a bit heavy. Her didn't call for cheese or sour cream.

So what are you saying? This won't be good for my diet?   Shhhh, nobody has to know!