Baked Potato Soup

I found this on Annie's blog , and it looked yummy! I just made a few modifications. Nate and I both love the potato soup at Charleston's restaurant...and this is very close to it! Great for a cold winter day!

INGREDIENTS:
*5 russet/baking potatoes
*4 tablespoons unsalted butter
*2/3 cup all-purpose flour
*6 cups 2% milk
*salt and pepper to taste (I was generous with the sea salt)
*1 cup reduced-fat sour cream
*1/2 cup green onions, chopped
*1 1/2 cups shredded cheddar cheese

Toppings:
Sour cream
Green onions, chopped
Bacon
Shredded cheddar cheese

DIRECTIONS:
1. Preheat oven to 400 degrees. Poke potatoes with fork, then cover with foil. Place potatoes on a baking sheet, and bake in the oven for one hour. Remove from the oven, let cool. Scoop out the insides of the potatoes, discarding the peels. Place in a food processor or mash into small chunks.

2. In a large stockpot or Dutch oven, melt the butter. Add ¼ cup of flour to the pot and whisk into the butter. Cook, whisking constantly, until golden brown, about 2 minutes. Whisk in the milk and the rest of the flour. Cook until thick and bubbling, about 6-8 minutes. Mix in the potato chunks. Whisk in the salt, pepper, and cheddar cheese and stir until the cheese is melted. Remove from the heat, stir in the green onions and sour cream.

Serve immediately. Garnish with sour cream, cheddar cheese, green onions and bacon as desired.