5 large potatoes
2/3 cup flour (white or wheat)
6 cups milk (skim, 2%, whole, or made from powdered)
1 cup sharp cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon black pepper
1 cup light sour cream
3/4 cup green onions, finely chopped
1/2 cup real bacon bits
1 Pierce potatoes with fork and bake at 400 for 1 hour. Cool, then peel and coarsely mash.
2 Put flour into a large pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thickened and bubbly (about 8 min.) Add mashed potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts.
3 Reduce heat to low and stir in sour cream and 1/2 c. onions. Simmer over low heat 5-10 minutes. DO NOT BOIL.
4 Serve soup in bowls and top each serving with remaining cheese, green onions, and bacon.