Loaded Baked Potato Soup

In a large Dutch oven or stockpot, melt butter over medium heat. Add flour, whisk until smooth and it begins to bubble. Gradually add milk, whisking constantly, until sauce had thickened enough to thickly coat the back of a wooden spoon. Add potatoes and green onions. Continue to cook, whisking occasionally, until soup begins to bubble. Lower heat to low and gently simmer, uncovered, for 15-20 minutes or until potatoes are soft. Add cheese, sour cream, salt, pepper, and cayenne; stir until cheese has melted.

Serve immediately topping with extra cheese, bacon, and green onions for garnish.