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["First prep step (takes 1 hour):", "Preheat oven to 350 F. Rinse the potatoes to clean the skin. Coat them with olive oil and sprinkle with a bit of salt. Poke them with a fork (about 4 times) and put them on a baking sheet. Bake them for about one hour or until done (test with fork).", "Second prep step-be careful, potatoes are REALLY hot!", "After the potatoes are done, cut them in half lengthwise. Scoop out the insides into a bowl. (If you want, you can save the outsides in a freezer bag for making baked potato skins.)", "For preparing the soup:", "In a large soup kettle over medium heat, melt the butter. Stir in the flour; heat and stir until smooth. (A whisk helps.) This creates a thickener called a roux (""rue""). Continue cooking and stirring until it browns a bit (it should be about the color of a 'browned baked roll' or even a 'cookie').", "Gradually add the milk, stirring constantly until thickened. Add potatoes (and green onions, optional). Bring to a boil, stirring constantly. You do not need to whip the potatoes; it's supposed to be lumpy.", "Reduce heat and simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. If needed, you can thin it with additional milk to desired consistency (it's better thick).", "*Sprinkle servings with more cheese and bacon for extra goodness!"]
