Baked Potato Soup

• 4-5 baking potatoes (about 2 1/2 pounds)
• 2/3 cup all purpose flour
• 6 cups of 2% reduced fat milk
• 3/4 cup reduced fat extra sharp cheddar cheese, divided
• Salt and fresh cracked pepper to taste
• 1 cup reduced fat sour cream (I used non fat)
• 1/2 cup green onions, chopped

Preheat the oven to 400 degrees. Pierce the potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins

Lightly spoon the flour in a large Dutch oven; gradually add the milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper, stirring until cheese melts. Turn the heat to low. Stir in the sour cream and the green onions. Cook for 10 minutes or until thoroughly heated - DO NOT BOIL.

Toppings:

• 6 slices of bacon, cooked and crumbled
• Green onions, chopped
• Cheddar cheese, shredded
• Sour cream with chives

Ladle soup into serving bowls and top with bacon crumbles, green onion and shredded cheddar cheese. Enjoy!