Loaded Baked Potato Soup

A friend's dad just had surgery and can't anything with a peel or layer or skin on it.
This soup was perfect, and great for a chilly night.
I slightly modified it, so I am sharing my modified version but the link to the original one.
My version made enough for 2 families of 2 to have dinner plus plenty of leftovers. I think the original would be sufficient for a family dinner (maybe without leftovers). You could also 1/2 it to have plenty for 1 or 2 people.

Ingredients:
6 large baked potatoes (we peeled them, but you don't have to)
1 1/2 cup butter
1 1/2 cup flour
6 cups milk
2-3 heaping T chicken bouillon or base
2 cup shredded cheddar cheese, plus more for garnishing
pepper- to your likening
salt to your likening
16 oz sour cream
4 green onions, chopped
crumbled bacon, optional
rolls, optional

Peel and cut potatoes into small pieces.
Cook them in a large pot of boiling water until soft (not as soft as you might for mashed potatoes though).
Drain once cooked through and set aside.
In a large soup pot melt butter, then stir in the flour mixing thoroughly.
Add milk and bring to a boil, stirring until it thickens.
Add bouillon, salt, and pepper.
Add potatoes and then cheese.
Remove 1/4 to 1/2 of the soup and place in a blender- blend until liquefied; add back to the main pot of soup.
Stir together until thoroughly warmed.
Stir in sour cream right before serving.
Top with cheese, green onions, bacon.
Serve with warm rolls
(we had some of those herbbed oatmeal rolls we made with the chowder in October).

This soup is so good. I typically don't like leftovers, but will definitely be eating some of this for lunch!


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