Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. sour cream
3/4 c. chopped green onions, divided *
6 slices bacon, cooked and crumbled.

1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.

2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! (Boiling will lead to curdled soup, and hey, no one likes curdled soup.)

3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.

4. Stir in sour cream and 1/2 c. onions

5. Cook over low heat until soup is heated thoroughly. Be careful, don't walk away you don't want to scorch the bottom.

6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions. (I just mix everything together, but if you want to garnish it makes it look a little fancier.)

* I don't like green onions, so I omit them from the recipe.

Original Recipe is from Our Best Bites