Baked Potato Soup

This recipe for Baked Potato Soup is a perfect balance between healthy eating and delicious flavor.  It is one of the lighter recipes for Baked Potato Soup that I have found and you would never know it judging by it's flavor.  Yes, there are more changes you can make to make it even more healthy, but I think you would end up sacrificing flavor.  Enjoy!  This is a favorite!

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