Alturas Baked Potato Soup

4 Baking potatoes (2 1/2 lbs)
2/3 cup flour
6 cups milk
1 cup cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions (divided)
6 bacon slices cooked and crumbled

Pierce potatoes, bake for 1 hour or until tender (or use leftover cooked baked potatoes)
Peel and coarsely mash.

Place flour in large soup pan, gradually add milk, stirring with whisk.
Cook over medium heat until thick and bubbly.

Add mashed potatoes, 3/4 cup cheese, salt/pepper.
Stir until cheese melts.
Remove from heat, add sour cream and 1/2 cup onions.
Cook over low heat 10 minutes.
Garnish and serve