Idaho Baked Potato Soup

This soup is probably not the healthiest option out there,
but it is worth every calorie as you indulge in each bite.
It is the perfect soup to warm you during cold wintery days.
Be patient when waiting for the soup to thicken.
It took about 10 minutes of stirring before
it reached my desired consistency.

Ingredients:
2/3 cup butter
2/3 cup flour
7 cups milk
4 large baking potatoes, baked, peeled and cubed (about 4 cups)
4 green onions, sliced (and then more for garnish)
12 bacon strips, cooked and crumbled
1 1/4 cups shredded cheddar cheese
1 cup (8 ounces) sour cream
3/4 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
garlic salt, to taste

Directions:
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.
Season to taste with salt, pepper and garlic salt.
Serve immediately.