Loaded Baked Potato Soup

Sorry to everyone, I know I haven't posted in a while, I attempted Fried rice last week, but my misfortune made it not post worthy, (don't worry, I'm determined to make it again and master it). In my defense, I had never made rice before in my life. On a positive note, I found my pictures of my baked potato soup that I made maybe a month ago and got excited that I did take pictures, I haven't quite mastered "food photography" yet, but I'm trying!
Also, I've had a couple of people asked me how they could subscribe to my blog; all you have to do is have or make a google account and click "follow" on the right side of the blog, I'm sure if you don't have an account if you click "follow" It will prompt you to create one, If you don't want a google account, follow me on twitter! There is a link at the top of the blog on the banner. I always post an alert when there's a new post, but it is my personal account and you will get all my other posts. So I would say defiantly follow the blog if you like it!
This soup was my first attempt at soup, I've made chili twice, but I don't count chili as a soup.
I was quite pleased with the ending result, soup has always been a favorite of mine and I'm a potato soup fiend. Me and the boyfriend liked it so much, he took some to work the next day for lunch and I froze the rest and we already ate it again.
I got the recipe from Real Mom Kitchen
Loaded Baked Potato Soup
makes 8 servings
4 large baking potatoes or 8 small or medium potatoes
2/3 cup butter
2/3 cup flour
1 tsp. salt
1/4 tsp. pepper
6 cups of milk
1 cup of sour cream
4 thinly sliced green onions
10 bacon strips cooked and crumbles
1 cup shredded cheddar cheese 




Scrub potatoes, pat dry & cover with foil. Bake for 75 minutes at 350 or until tender; cool completely. Or microwave them like I did until cooked, then peel and cube the potatoes.
In a large pot melt the butter, stir in flour, salt and pepper until smooth. Use a whisk to make sure any lumps from the flour are smoothed out.
Gradually add milk a 2 cups at a time. Bring to a boil; cook and stir for a couple minutes or until thick.
Reduce heat to medium-low. Add potatoes. Heat until warm.  Mix in sour cream.