Ingredients:

• 4 baking potatoes (about 2 ½ pounds)

• ⅔ cup all-purpose flour

• 6 cups milk

• 1 cup (4 ounces) shredded extra sharp cheddar cheese, divided

• 1 teaspoon salt

• ½ teaspoon freshly ground black pepper

• 1 cup sour cream

• ¾ cup chopped green onions, divided

• 6 bacon slices, cooked and crumbled

• Cracked black pepper (optional)
   

Preparation:

1. Preheat oven to 400°.

2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

3. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, ¾ cup cheese, salt, and ½ teaspoon pepper, stirring until cheese melts. Remove from heat.

4. Stir in sour cream and ½ cup green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 ½ cups soup into each of 8 bowls. Sprinkle each serving with 1 ½ teaspoons cheese, 1 ½ teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.