Baked Potato Soup

My mom gave me this recipe from one of her cookbooks. I made it last weekend, and it was fabulous! I added some cut up steamed broccoli, and a little extra cheese. Yummy!

Baked Potato Soup
4 baking potatoes (about 2/1/2 pounds)
2/3 cup all purpose flour
6 cups milk
1 cup (4 ounces) shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
3/4 cup chopped green onions, divided (I use onion flakes in a pinch)
6 bacon slices, cooked and crumbled (ham is yummy too)

1. Preheat oven to 400 degrees.

2. Pierce potatoes with a fork, bake at 400 degrees for 1 hour or until tender. (Or just microwave them!) Cool. Peel potatoes; coarsely mash. Discard skins.

3. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven (I just used a pot on the stove); gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt and pepper, stirring until cheese melts. Remove from heat.

4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Yield: 8 servings.