4 lg baking potatoes
4 slices bacon
6 cups 2% milk
1/2 cup flour
4 green onions, sliced
5 oz low-fat cheddar cheese, grated
1 tsp salt
1/2 tsp black pepper
8 oz low-fat sour cream

pierce potatoes with fork & bake at 350° for 45 minutes or until done.

cut bacon into 1/2″ pieces & cook in a heavy-bottom soup pot over medium heat until crisp. remove bacon from pot & set aside, leaving drippings in the pot.

to the drippings in the pot, add flour & stir & heat for 1 minute. whisk in milk.

cook over medium heat for 15 minutes or until bubbly & thickened, stirring frequently.

scoop out potato pulp from skins; add to the milk mixture. mash with the back of a wooden spoon, leaving it a little bit chunky.

add bacon (leaving a little out for topping the soup), 2 tbs of the onion, 1 cup cheese, salt & pepper.

stir until cheese has melted.

remove from heat & stir in sour cream; mix until combined.

spoon soup into bowls. sprinkle with bacon, cheese & onions.

6 servings