4 baking potatoes (2 1/2 pounds)
2 Tbs butter
2/3 cup all-purpose flour
2 cups turkey broth
4 ounces shredded cheddar cheese, plus extra for garnish
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
3/4 cup chopped green onions, divided( we just added all into the soup)
10 slices center cut bacon, cooked and crumbled ( we just added this into the soup and not on top)
Directions:Preheat oven to 400°.
Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a large dutch oven. Add flour, whisking to combine with the butter. Gradually add milk and broth, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, pepper, and paprika, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add additional salt and pepper if desired. Sprinkle each serving with cheese, onions, and bacon.