Baked Potato Soup

4 baking potatoes (about 2-1/2 lbs)

2/3 c. flour

6 c. 2% milk

1 c. (4 ounces) reduced-fat shredded extra sharp cheddar cheese, divided

1 tsp salt

1/2 tsp black pepper

1 c. reduced-fat sour cream

3/4 c. chopped green onions, divided

6 bacon slices. cooked & crumbled

1. Bake potatoes in oven at 400 for 1 hr. or in microwave.  Cool. Peel & coarsely mash.
2. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended.  Cook over med. heat until thick and bubbly (about 8 minutes).  Add mashed potatoes, 3/4 c. cheese, salt, add pepper, stirring until cheese melts.  Remove from heat.
3. 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.s  Sprinkle each serving with 1-1/2 tsp cheese, 1-1/2 tsp. onions, and about 1 T. bacon.  Yield 8 servings

329 calories

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