Baked Potato Soup

from Cooking Light, October 2002
via Karen Lonergan

serves 8

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced fat milk
1 packed cup shredded reduced fat extra-sharp cheddar cheese, divided
1teaspoon salt 1/2 teaspoon black pepper 1 cup reduced fat sour cream
3/4 cup chopped green onions, divided (about 2 bunches)
6 bacon slices, cooked and crumbled
cracked black pepper

Preheat oven to 400 degrees.

Pierce potatoes with a fork; bake for 1 hour or until tender. Cool. Peel potatoes and coarsely mash. Discard skins. You can do this a day ahead.

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, but do not let boil). 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 of the green onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving using up the rest of the cheese, the rest of the onions and the bacon. Add pepper if desired.

Tastes just like a loaded baked potato!

Great reheated the next day too. The sharper the cheddar cheese, the better.