Baked Potato Soup

Baked Potato Soup - great for a cool fall evening

Ingredients:

6 baked potatoes

2/3 cup flour

8 cups whole milk (1 quart) 

1 1/2 cups shredded cheddar cheese, divided

1 t pepper

1 t salt 

1 cup sour cream

1 bunch chopped green onions

Peel potatoes and coarsely mash with potato masher or two forks.  Discard skins.

Place flour in a large stock pot; gradually add milk, stirring with a whisk until blended.  Cook over medium heat until thick and bubbly (about 8 minutes), whisking constantly.  

Add potatoes, 1 cup cheese, salt and pepper, stirring until cheese melts. 

Stir in sour cream.  Cook over low heat 10 minutes or until thoroughly heated (do not boil), stirring frequently.  Sprinkle each serving with 1 T cheese, and green onions.