Baked Potato Soup

Don't know what to do with the potato in-ards that we scooped out of the potato skins last week?

Make Baked Potato Soup.

It's creamy and delish.

Not very healthy, but it has all the goodness of life inside so I won't tell if you don't tell.

This soup is awesome with cornbread.

Baked Potato Soup

2 large baking potatoes (I add in more because I like lots of chunks of potato)

1/3 cup butter

1/3 cup flour

3 cups milk

1/2 t. salt

2 green onions

1/2 cup + 2 T. cheddar cheese, divided

1/2 cup sour cream

1/4 t. pepper

6 slices bacon, cooked and crumbled

Wash potatoes and prick several times with a fork. Bake at 400 for 1 hour or until done. Let cool. Cut potatoes lengthwise, scoop out pulp and set aside. Discard skins, (or make potato skins, haha).

Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly, until mixture thickens and is bubbly.

Add potato pulp, salt, pepper, 1 T. green onion, 1/4 cup bacon, and 1/2 cup cheese. Cook until thoroughly heated and stir in sour cream.

Add extra milk, if necessary, for desired consistency.

Serve with remaining green onions, bacon and cheese.