Baked Potato Soup

Here's a recipe I adapted for a simple and hearty baked potato soup. It's so filling that it can serve as a meal in and of itself. If you decide to try this recipe, keep in mind that it serves 6-8 people (that's a lot of soup!) and you may want to halve the ingredients to feed fewer.

BAKED POTATO SOUP

Ingredients:

9 yukon gold potatoes 2/3 cup butter 2/3 cup all-purpose flour 6 cups whole milk 1/2 tablespoon salt

1 teaspoon ground black pepper 1/2 cup bacon bits, divided 4 green onions, chopped 10 ounces shredded Cheddar cheese (optional) 1 (8 ounce) container sour cream

Directions:

1.	Peel potatoes and cut in halves or quarters. Boil until fork-tender.

2.	Once potatoes are done boiling, drain and mash.

3.	In a separate large saucepan over medium heat, melt butter.

4.	Stir in flour and cook about a minute..

5.	Whisk in milk, a little at a time, stirring constantly until thickened..

6.	Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese (if you are using cheese--I omitted it from my soup). Stir until heated through, but not boiling. Serve and enjoy!