Delicious Baked Potato Soup Recipe

Here is a great potato soup recipe I found in Cooking Light. It's easy, though peeling the potatoes does take a little time, makes a lot for leftovers or company and absolutely delicious. This is one I actually make just like the recipe says. It needs no tweaking! Enjoy!

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup 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. Cool. Peel potatoes; 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 blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
-Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

-Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)CALORIES 329 (30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); IRON 1.1mg; CHOLESTEROL 38mg; CALCIUM 407mg; CARBOHYDRATE 44.5g; SODIUM 587mg; PROTEIN 13.6g; FIBER 2.8g