Great New Recipe - Baked Potato Soup

I know that I have been posting a lot of new recipe's on here but its because I have been trying to make a new recipe every two weeks. This weekend was cold and rainy and the perfect day for soup. I decided to make this Cooking Light recipe that I have had on file for a while. It turned out great. Not to cheesy, great consistency and super easy to make.

Ingredients

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

Preparation

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Discard skins.

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). 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 onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.

Nutritional Information

Calories: 329 (30% from fat)

Fat: 10.8g (sat 5.9g,mono 3.5g,poly 0.7g)

Protein: 13.6g

Carbohydrate: 44.5g

Fiber: 2.8g

Cholesterol: 38mg

Iron: 1.1mg

Sodium: 587mg

Calcium: 407mg