Loaded Baked Potato Soup

adapted from Real Mom Kitchen

4 large baking potatoes (or use 8 small ones)
2/3 cup butter
2/3 cup flour
1 tsp. salt
1/4 tsp. pepper
6 cups milk (I used 1%)
1 cup sour cream (light works fine)
1 cup grated cheese-more for garnish
4 green onions thinly sliced
10 pieces of bacon, cooked and crumbled

1.  Scrub potatoes, pat dry and wrap with tinfoil.  Bake for 75 minutes at 350℉, or until tender.  Let cool completely.  Or use left over baked potatoes.  (I used red potatoes that I cooked in the microwave.)

2.  Peel and cube potatoes (if you use red potatoes leave skins on if you want).

3.  In a large pot melt the butter, add the salt, pepper, and flour and whisk until smooth and no flour lumps remain.  Add milk slowly 2 cups at a time. Bring to a boil; cook and stir a couple of minutes until thickened.

4.  Reduce heat to medium-low.  Add cubed potatoes.  Heat until warm.  Stir in sour cream.  Mix in cheese.  Stir until melted.

5.  Serve with crumbled bacon, green onions and more shredded cheese if desired.

Yield about 8 servings