Baked Potato Soup

Modified from Cooking Light. I usually bake and mash the potatoes early in the day, so that the soup prep comes together quickly in the evening.


Ingredients

2.5-3 lb baking potatoes
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1/2 cup reduced-fat shredded extra sharp cheddar cheese
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced-fat sour cream
1/2 cup chopped green onions

For topping:
1/2 c shredded cheese
bacon slices, cooked and crumbled
1/2 c sliced green onion


Preparation
1. Preheat oven to 400°.
2. Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes (I leave about a quarter of the peel on for extra fiber); coarsely mash.
3. Lightly spoon flour into dry measuring cups; 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).
4. Add mashed potatoes, cheese, salt, and pepper, stirring until cheese melts. Remove from heat.
5. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
6. Top with sliced green onions, shredded cheese and crumbled bacon.