Ingredients
9 baking potatoes
0.66666668653488 cup butter
0.66666668653488 cup all-purpose flour
6 cups whole milk
0.5 tablespoon salt
1 teaspoon ground black pepper
0.5 cup bacon bits, divided
4 green onions, chopped
10 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream
Directions
1
Prick the potatoes with a fork and microwave them in batches until tender, about 7 to 8 minutes. Once cool enough to handle, scoop out the flesh.
2
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about a minute. Gradually whisk in the milk, ensuring it's constantly stirred until thickened.
3
Add the cooked potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions, and most of the cheese to the saucepan. Heat until thoroughly warmed through. Stir in the sour cream and warm for a further minute.
4
Serve the soup topped with the remaining bacon, onions, and cheese.
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