Baked Potato Soup

This is another great soup for a cold, winter day.  It's thick and packed with so much flavor from the baked potatoes, green onions, cheese and, of course, bacon.  Enjoy!

Ingredients:
-4 large baking potatoes
-4 slices bacon
-6 cups milk
-1/2 cup flour
-4 green onions, sliced
-1 1/4 cups shredded Cheddar cheese
-3/4 tsp salt
-1/4 tsp pepper
-1 cup sour cream
Directions:
Poke potatoes with fork and wrap in paper towels (each potato, individually).  Microwave on HIGH for 7 1/2 minutes.  Flip over and microwave for 7 1/2 more minutes.  Unwrap and cool slightly.
Meanwhile, cook bacon in a large non-stick pot until crisp.  Drain on paper towels, crumble and set aside.
In the same pot, add the milk and flour.  Blend well.  Cook for about 15 minutes or until bubbly and thickened, stirring frequently.
Cut baked potatoes in half.  Scoop out the potato from skins.  You can either drop the chunks into the milk mixture and use your immersion blender to mash them.  Or, you can put the potato chunks into a large bowl, mash them well and add them to the milk mixture.
Add bacon, green onions, 1 cup of the cheese, salt and pepper.  Cook until cheese is melted.   Add the sour cream and cook for a couple more minutes.
Ladle into bowl and top with some sliced green onions and remaining cheese.  Enjoy!