Baked Potato Soup

Ingredients:

 

4 baking potatoes

1/2 cup flour

6 cups 1/% milk

1 1/4 cup cheddar, divided

1 1/2 tsp salt

1/2 tsp black pepper

1 cup light sour cream

3/4 cup chopped green onions, divided

6 slices bacon, cooked and crumbled

 

Pierce potatoes with a fork; bake at 400 for 1 hour or until tender.  Allow to cool.  Slice in half and scoop insides into a bowl.  Discard the skins and break any large chunks into bite-sized or smaller pieces. 

 

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.  Add potatoes, 3/4 cup cheese, salt and pepper.  Stir until cheese melts and remove from heat.  Stir in sour cream and 1/2 cup onions. 

 

Cook over low heat until soup is heated through out.  Ladle into bowls and sprinkle with bacon, remaining cheese, and remaining green onions.