Baked Potato Soup

This soup tastes as good as it looks!

3 lbs Summertime Gold Potatoes

⅔ c all-purpose flour

6 c milk

1 c shredded cheddar cheese (divided)

1 tsp salt

½ tsp black pepper

1 c sour cream

1 c chopped green onions (divided)

6 bacon slices (cooked & crumbled)

Boil potatoes in a large pot of water until soft (about 25 minutes). Set aside ½ lbs of the cooked potatoes. Mash the remaining potatoes and set aside.

Heat flour in a large saucepan over medium heat, then slowly add the milk, whisking until well blended. Continue to cook the milk over medium heat until thick and bubbly (about 8-10 minutes), stirring frequently. Add the mashed potatoes, ¾ cup cheese, salt and pepper and stir until the cheese is completely melted.

Remove the soup from heat and stir in the sour cream and ½ cup green onions. Salt & Pepper to taste. Return the soup to medium heat and continue to cook until heated, being careful to not let the soup boil.

Cut the reserved potatoes into small cubes and divide the soup into serving bowls. Top each bowl with a few potatoes, cheese, green onions and bacon bits to serve.