I originally posted this soup in February, 2010, but I didn't have a photo. Now here you go!
I wish I made more, until next time. I found this recipe on Pennies on a Platter.
I halved the recipe to give a heaping 3-4 servings. I wasn't a fan of the lumps of potato, so I used my immersion blender to puree it (the first time, the second I liked the lumps).
Makes 3-4 bowls
1/2 cup butter
1/2 cup, minus 1 tablesppon, flour
3 1/2 cups milk
2 large baking potatoes, baked, peeled and cubed (I just microwaved mine)
3 green onions, sliced (and then more for garnish)
6 bacon strips, cooked and crumbled (optional)
3/4 cup shredded cheddar cheese
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
garlic salt, to taste
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened (about 10 minutes). Add potatoes and onions. Bring to a boil, stirring constantly.
Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted. Puree with immersion blender (optional).
Season to taste with salt, pepper and garlic salt. Serve immediately.