Baked Potato Soup

From: Just Cook Already

ingredients

4 baking potatoes (about 2.5 pounds)
2/3 cup all purpose flour
6 cups 2% reduced-fat milk
1 cup 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 degrees

pierce potatoes with a fork; bake at 400 for 1 hour or until tender. cool. peel potatoes, coarsely mash them. 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 min). 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 for 10 minutes or until thoroughly heated (do not boil). sprinkle each serving with cheese, onions, and bacon.

yields: 8- 1.5 cup servings.