Creamy Baked Potato Soup

by Kim Gribble

4 large baked potatoes

2/3 cup butter

2/3 cup flour

6 cups milk, whole or 2%

¾ tsp. salt

½ tsp. pepper

4 green onions, chopped

12 slices bacon, fried and crumbled

2 cups shredded cheddar cheese

Several slices of velveeta cheese

1 cup sour cream

Cut potatoes in half. Scoop out pulp and put in small bowl. Melt butter in large pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened, and bubbly. Stir in potato pulp, salt, pepper, and the majority of the onions, bacon, and shredded cheese. Add the velveeta cheese. Cook until heated. Stir in sour cream. Top with remaining onions, bacon, and shredded cheese before serving.