This is a great recipe for Baked Potato Soup that I got from Grandma Johnson.  We love it!!!  This recipe makes a lot, so either cut it in half, or plan on having leftovers! 

 4 baked potatoes (regular sized potatoes work.  If you use big baking potatoes, you only need 2)

2/3 c. butter

1/2 c. chopped celery

4 green onions, chopped

1/2 c. flour

6 c. milk

1/2 teas. pepper

3/4 teas. salt

2 cubes chicken bouillon

8 ounces sour cream

1 1/2 c. grated cheddar cheese, divided

 Bake the potatoes, skin and cut up into small pieces.  Saute celery in small amount of butter until tender.  Melt the 2/3 c. butter in sauce pan over low heat.  Add flour, stir until smooth.  Gradually add milk, stirring constantly.  Cook over medium heat until it just starts to bubble.  Add potatoes, salt, pepper, green onion, bouillon cubes and 1 c. of the cheese.  Cook until heated through.  Add sour cream.  Add more milk if the soup is too thick.   Top with remaining cheese after serving.

 This recipe is quick and easy, and we love it!  Hope you all enjoy it too!