Baked Potato Soup

4 Potatoes
2/3 C. Flour
6 C. Milk
1 C. extra sharp Cheddar Cheese
1 tsp. Salt
½ tsp. Black Pepper
1 C. Sour Cream
Chopped Celery
¾ C. chopped Green Onions
6 slices Bacon, cooked and crumbled


Preheat oven to 400*. Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes and coarsely mash. Discard skins.

Place flour in a large, heavy pot. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, ¾ C. cheese, salt and pepper, stirring until cheese melts. Remove from heat. Stir in sour cream, celery and ½ C. onions. Cook over low heat 10 minutes or until thoroughly heated; DO NOT BOIL. Sprinkle each serving with cheese, onions and bacon.

*This is the recipe as I got it. I usually do it a little different. Jacob doesn't like the texture of it with the potatoes actually mashed, so I cube the potatoes small and boil them, like for potato salad, but don't let them get all the way done. Then, I put everything in the crock pot and let it simmer in there all afternoon.