Baked Potato Soup--Kirstin Lindsay

4 large baking potatoes
4 scallions, chopped
2/3 cup butter
12 slices bacon, cooked and crumbled
salt/pepper
1 1/4 cup grated cheddar cheese
6 cups milk
8 ounces sour cream

Bake potatoes. Let cool, then scoop out. Pulp and set aside. Discard the skins. Next, melt butter over medium heat and add flour. Add milk, and continue heating until thick. (Sometimes I turn the heat up)
Next add potato pulp, salt, pepper, green onions, 1/2 cup crumbled bacon and at least 1 cup cheese. Cook until thoroughly heated. Stir in sour cream, and heat through.

Serve with remaining green onions, bacon, and cheese.

*You can really add more or less of whatever you want. I put most of the bacon and cheese in my soup and sometimes add more. same goes for the sour cream and green onions. If you don't like it very thick, add more milk to thin it out.

*Favorite for the whole family! Even the kids love it!