Baked Potato Soup

From "The Best of Cooking Light" cookbook. Very good, low cal recipe, and very satisfying!

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2 1⁄2 lbs baking potatoes (about 4)
• 2⁄3 cup all-purpose flour
• 6  cups 2% low-fat milk
• 1  cup  shredded reduced-fat sharp cheddar cheese, divided
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  cup reduced-fat sour cream
• 3⁄4 cup  chopped green onion, divided
• 6  slices bacon, cooked and crumbled

Directions

1. Preheat oven to 400°F.
2. Pierce potatoes with a fork; bake at 400°F for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.
3. 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.
4. Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil); ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each servings with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon.