Potato Soup

POTATO SOUP
From: Mary Chesney

4 large baking potatoes
1 1/2 cup or 6 oz of shredded cheddar, divided
2/3 cup butter
12 slices of cooked crumbled bacon, divided
2/3 cup all-purpose flour
4 green onions, chopped, divided (I use regular onions)
6 cups milk
1 (8oz) carton of sour cream
3/4 tsp salt
1/2 tsp pepper

Bake potatoes at 450 degrees until done, scoop out potato. Discard skins. Melt butter in dutch oven over low heat. Add flour. Stir until smooth. Cook, stirring constantly for 1 minute. Gradually add milk. Cook over medium heat, stirring constantly until thick and bubbly. Stir in potatoes, salt and pepper. Add 1 cup of cheese, half of the bacon and 2 Tbsp onions. Cook until heated. Do not boil. Stir in sour cream. Cook until heated. Do not boil. Use remaining ingredients as toppings on soup.