Baked Potato Soup

I made this soup for our Thanksgiving evening dinner and it was delicious! I will post a picture soon!

12 regular or 7 large potatoes
1 cup + 1 T. flour
1 cup + 1 T. butter
8 oz. shredded cheddar cheese
8 oz. Velveeta
16 oz. sour cream
½ gallon whole milk, plus I add another cup or two of 2% at the end
4 t. chicken bullion
¾ t. pepper/salt

Wash and bake potatoes for 1 hr in 400 degree oven. Cool then cut up into small pieces, with or without peel.

In large pan, melt butter over low heat. Add flour, stirring until smooth. Cook 1 minute stirring constantly.

Gradually add milk. Cook over medium heat, stirring constantly until bubbly.

Add potatoes, salt, pepper, cheese, chicken bullion. Cook until heated. Stir in sour cream and extra milk to preferred consistency.

Recipe courtesy of Sally Scroggs