I doubled the recipe, took it to a potluck, and didn't bring any leftovers home. Success! I cooked the green onions in the roux before adding the milk, just to soften them up. I used whole wheat flour, because that's all I had, and it gave the soup a hearty look and texture. I made it the day before and didn't want to re-heat the sour cream and burn it in the crock pot, so I just provided sour cream to add on the side. The one drawback to me was that baking the potatoes and then scooping them out of the skins took way longer than I expected. Next time I do this, I'll probably boil the potatoes after peeling and slicing them, to cut down on prep time.
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I doubled the recipe, took it to a potluck, and didn't bring any leftovers home. Success! I...