Baked Potato Soup
4 Baking Potatoes scrubbed clean
2/3 cup of All-Purpose Flour
6 cups 2% Milk
1 cup to 1 ½ cups of shredded extra-sharp cheese
1 to 2 teaspoons of salt
½ to 1 teaspoon of black pepper
1 cup sour cream or plain yogurt
¾ cup of chopped green onions
1 teaspoon garlic powder
Cooked bacon chopped
Preparation
1. Preheat oven to 400
2. Pierce potatoes with a fork; bake at 400 for one hour or until tender. After letting them cool, slice potatoes length wise and scoop potato out with a spoon.
3. Lightly spoon four into a dry measuring cup; level with the back of a knife. Place flour into a large pot, and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8-10 minutes). Add potatoes, ¾ cups of cheese, salt, pepper, and stir until the cheese melts. Remove from heat.
4. Stir in sour cream or yogurt and ½ cups of onions. Cook over low heat for 10 minutes, or until thoroughly heated.
5. Serve and place cheese and bacon on each serving.