BAKED POTATO SOUP INGREDIENTS: 4 Large baking potatoes              1/2 teaspoon pepper (to taste) 2/3 cup margarine or butter      1 1/2 cups shredded sharp cheddar cheese 2/3 cup plain four                           12 slices bacon (cooked) very crisp 6 cups whole milk                            8 oz. sour cream 1 teaspoon salt (to taste) Wash and bake potatoes until done.  Let cool then scoop out pulp.  Melt butter over low heat, add flour, stir until smooth.  Add milk and cook over medium heat until thickened;  add salt, pepper, crumbled bacon and cheese.  Add potatoes and cook in crock pot on medium heat until thoroughly heated and stir in sour cream. YIELD: 8 or more large servings. Recipe from Hopewell Methodist Church Cookbook celebrating 200 years: Gaylia Martin and Michelle Sikes. NOTES:  My bride and myself did not use a crock pot but did it all in a medium size Towne Craft stock pot and it worked out fine. Add extra milk as needed to thin down the soup.  We left it very thick for a more chowder like consistency instead of a soup.  My bride has been talking about this soup recipe when she first saw it in the above cookbook and we had to give it a try. We rate this recipe at least 5 stars for sure.  We used only three of the four baked potatoes since they were extra large and didn't feel we needed that much potatoes in the soup, otherwise we would have had to thin the soup down a lot using milk.  This soup is easy to fix but does take a little preparation time on the baked potatoes but it is well worth the effort put forth.