Baked Potato Soup

I made some fabulous baked potato soup the other night from some potatoes that we really needed to use.  My grandma taught me to make potato soup before she passed away.  Since then I've taken that basic recipe and put my own spin on it.  I think this recipe is finally "it".  It turned out with a fabulous consistency and flavor.  Plus, it was even better the next day.  I baked the potatoes and then immediately used them, but this would also be a great use for left over baked potatoes.  I left the skins on the potatoes but you could remove them if that's what you like.  Also, if you want it a little thinner just add a little more milk.  And of course, if you like more or less onion or bacon, adjust to your tastes.  Always remember that many recipes are just a jumping off point.  You shouldn't be afraid to put your own print on them.

5-6 small to medium baked potatoes, cubed
1/2 cup butter
1/2 cup flour
5 cups milk
2 green onions
6 slices bacon, crumbled
8 oz sour cream
1 cup shredded cheese
salt and pepper (to taste)

Melt butter in a pot over medium heat.  Stir in flour until mixture is smooth.  Gradually add milk and stir until until well mixed and starts to thicken.  Add potatoes and bring to a boil.  Reduce heat and simmer for 5-10 minutes.  Add onions, bacon, sour cream, cheese, salt and pepper.  Soup is ready to eat when cheese is melted. 

Enjoy and stay warm!