Baked Potato Soup

Adapted from Three pugs and a baby blog

Bake 4-5 washed and foil wrapped baking/Russet Potatoes in a 350 degree oven for 1.5 hours

1 stick butter
1/3 cup + 1 tbsp flour
7 cups fat free milk
1/2 cup chopped scallions
1/2 lb bacon
1 1/2 cups shredded extra sharp cheddar
1 cup fat free sour cream
salt & pepper to taste

Cook bacon until very crispy and drain on paper towels, set aside for chopping.

Peel about 1/2 to 3/4 of the potatoes and chop roughly.

Melt the butter over medium heat and whisk in flour. Cook 1-2 minutes, then add in your milk, stirring constantly. Continue heating and stirring until broth thickens.

Add in the potatoes, onions, pepper and salt. Bring to a boil and then reduce to a simmer about 10-12 minutes. Stir from time to time to keep from sticking.

Then add in the bacon, cheese and sour cream.

Salt and pepper one more time and heat until the cheese is melted.