Creamy Potato Soup

This soup is perfect on a cold dreary day.  Serve it with oyster crackers.

6 - 8 medium potatoes, peeled and cubed (I prefer smaller cubes for a creamier soup)
1/4 c. butter
1/2 c. flour
6 c. milk
2 tsp chicken bouillon (2 cubes)
1/2 tsp salt (to taste)
1/4 tsp pepper (to taste)
shredded cheddar cheese
bacon bits
green onions

Boil potatoes until they are almost soft (you'll want to be able to smash them, but still have some consistancy)  In large pot, melt butter, add flour, and cook for about a minute, add 3 cups of milk, and stir until lumps are out.  Add remaining milk, heat to a boil, stirring constantly.  Be careful not to let the bottom scorch!  Add potatoes and use a potato masher to mash up until soup is thickened.  Add in desired amount of cheese, bacon, and green onions.  Or you can use them as topping.  Serve hot.