Baked Potato Soup

By michaelmeiner

Ingredients

• 4 baking potatoes
• 2/3 cup flour
• 6 cups 2% low-fat milk
• 1 cup (4 ounces) cheddar cheese -- divided lowfat, shredded
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sour cream -- light
• 3/4 cup chopped green onions -- divided

Details

Servings 8

Preparation

Step 1

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

Lightly spoon flour into dry measuring cup; level with knife. Place flour in large Dutch oven, gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes, although it takes me longer). 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 onion. Cook over low heat, 10 minutes or until thoroughly heated. Do not boil. Sprinkle each serving with cheese and onions. Optional topping: Bacos.

1 1/2 cups soup= serving