Potato Soup

6 baking potatoes
2/3 cup butter
2/3 cup flour
6 cups skim milk
1/2 T salt
1/2 tsp. ground pepper
1/2 cup bacon bits, divided
4 green onions, chopped and divided
10 ounces shredded Cheddar cheese, divided
1 (8 oz.) cont. sour cream

Cube potatoes and boil for 15 -18 minutes, or until soft. Drain and set aside. In a large saucepan, over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 T green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

Note: I use rehydrated powdered milk instead of my "good" milk. You can't tell a taste difference either way!