Baked Potato Soup
9 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk (whole, 2% or 1% works)
1/2 tablespoon salt
1 teaspoon ground black pepper
1/2 cup bacon bits, divided or real bacon pieces
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream (any fat variety)
Pierce potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
In a large saucepan over medium heat, melt butter.
Stir in flour and cook about a minute.
Whisk in milk, a little at a time, stirring constantly until thickened.
Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated.
Stir in sour cream and heat through.
Serve topped with remaining bacon, onions and cheese.