Baked potato soup

4-5 med/ large russet potatoes
4 tbsp. unsalted butter
½ cup all-purpose flour, divided
6 cups milk
2 1/2 tsp. salt
Freshly ground black pepper, to taste
1 cup shredded sharp cheddar cheese
1/2 cup green onions, chopped
1/2 cup  sour cream

Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Bacon pieces

1.Preheat the oven to 400° . Prick the potatoes with fork. Place the potatoes in oven and bake for 1 hour.

 

2.Remove from the oven and let sit until cool enough to touch. Scoop the insides of the potatoes into a bowl, discarding the peels.

 

3.Using two knives, cut them away from each other until you have small chunks.

 

4.In a large pot, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. whisking constantly, until golden brown, about 2 minutes.

 

5.Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes.

 

6.Mix in the potato chunks salt, pepper, and cheddar cheese and stir until the cheese is melted.

 

7.Remove from the heat, stir in the green onions and sour cream.

 

 

8.Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.