Baked Potato Soup
2 1/2 pounds baking potatoes
2/3 c. all-purpose flour
6 c. 2% reduced-fat milk
1 c. (4 oz.) extra-sharp cheddar cheese, shredded
1 tsp. salt
1/2 tsp. freshly ground black pepper
1 c. sour cream (I really like the all-natural sour cream although you can use light if you would like)
3/4 c. chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper, optional
Preheat oven to 400*.
Pierce potatoes with a fork; bake at 400 for 1 hour or until tender (if you are in a hurry, it is perfectly acceptable to microwave the potatoes instead). Cool. Peel potatoes and coarsely mash.
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 well-blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 c. cheese, salt, and 1/2 tsp. pepper; stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 c. onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 c. soup into each of 8 bowls. Sprinkle each serving with 1 1/2 tsp. cheese, 1 1/2 tsp. onions, and 1 Tbsp. bacon. Garnish with cracked pepper, if desired.
Adapted from Cooking Light