| • | Place bacon slices in a large, deep skillet. Cook over medium heat till brown.
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| • | Drain, crumble and set aside.
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| • | In a stock pot or Dutch oven, melt the margarine over medium heat.
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| • | Whisk in flour until smooth.
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| • | Gradually stir in milk, whisking constantly, until thickened.
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| • | Stir in potatoes and onions.
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| • | Bring to a boil, stirring frequently.
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| • | Reduce heat and simmer 10 minutes.
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| • | Mix in bacon, cheese, sour cream, salt and pepper.
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| • | Continue cooking, stirring frequently, until cheese is melted.
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| • | Baked Potato Soup is ready. |
