Loaded Baked Potato Soup

• 4-5 medium russet baking potatoes (about 10-11 oz each potatoes)
• 4 tablespoons butter
• 1/2 cup all-purpose flour, divided
• 6 cups milk (can use 2 c powdered)
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/3 cup finely diced green onions
• 1/3 cup light sour cream
Toppings:
• Sour cream
• Shredded cheddar cheese
• Chopped green onions
• Cooked, diced bacon pieces

DIRECTIONS

1. Preheat the oven to 375 degrees F. Pierce the potatoes all over with the tines of a fork. Place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don't want to wait for them to cool slightly). Cut the potatoes in half and scoop out the insides of the potatoes. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks.
2. In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. 
3. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 
4. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 
5. Stir in the potato chunks and salt and pepper. 
6. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. Serve with desired toppings.

Mel's Kitchen Cafe