Loaded Baked Potato Soup

1. Wash the potatoes and poke holes in them with a fork. Bake at 400°F for about 1 hour or until tender.

2. In a large soup pot, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes.

3. Gradually whisk in the milk, stirring constantly, until the mixture is smooth and thickened.

4. Peel the baked potatoes, dice them into small pieces, and add them to the soup pot. Stir in the cheddar cheese, sour cream, green onions, and bacon.

5. Season with salt and pepper to taste, then simmer the soup over low heat until heated through.

6. Serve hot, garnished with additional cheese, green onions, and bacon if desired.