Baked Potato Soup

Ingredients

• 4 baking potatoes, about 2 1/2 lbs
• 2/3 cup flour
• 6 cups reduced-fat milk
• 1 cup (4 oz) reduced-fat shredded, extra-sharp cheddar cheese, divided
• 1 tsp salt
• 1/2 tsp. black pepper
• 1 cup reduced-fat sour cream
• 3/4 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled

Directions

Preheat oven to 400. Pierce potatoes with a fork; bake at 400 for one hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and pepper, 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). Sprinkle each serving with cheese, onions, and bacon. Yield: 8