Toppings: Bacon crumbleschopped ham, shredded cheddar cheese, chopped green onions
Instructions
Bake the potatoes. Pierce the potatoes with a fork in several places and microwave in the oven for 12-18 minutes (depending on size) prior to baking. Bake in the oven at 400 degrees for 45 minutes to one hour. Allow the potatoes to cool, then peel the potato skin off the potatoes and mash the potatoes until coarse in texture. Place a large soup pot on the stove, then pour in the milk and flour. Whisk the flour into the milk until smooth. Heat the flour and milk mixture on medium heat, stirring with a wooden spoon occasionally. Heat until the mixture bubbles and thickens. Be careful to not let the mixture burn....if it looks like it might turn the heat down to medium low once the mixture starts to boil. Once the mixture has thickened, add in the mashed potatoes, cheese, salt, pepper, sour cream (or yogurt) and green onions. Turn heat to low and cook until heated thoroughly. Divide the warm soup into each bowl and garnish with toppings.
Notes
See notes under substitutions for making this recipe dairy free and/or vegan.See notes under storing for best ways to store this recipe.