4 large baking potatoes
4 slices bacon
6 cups 2% low-fat milk
1/2 cup all-purpose flour
4 green onions, sliced
5 ounces low-fat cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces low-fat sour cream
1 Pierce potatoes with fork and bake at 350 degrees Fahrenheit for 45 minutes or until done.
2 Cut bacon into 1/2 inch pieces and cook in a heavy bottom soup pot over medium heat until crisp. Remove bacon from pot and set aside, leaving drippings in the pot.
3 To the drippings in the pot add flour and stir and heat for 1 minute, whisk in milk.
4 Cook over medium heat for 15 minutes or until bubbly and thickened, stirring frequently.
5 Scoop out potato pulp from the skins; add to the milk mixture; mash with the back of a wooden spoon leaving it a little bit chunky.
6 Add bacon (leaving a little out for topping the soup), 2 tablespoons of the onion, 1 cup cheese, and salt and pepper.
7 Stir until cheese has melted.
8 Remove from heat and stir in sour cream; mix until combined.
9 Spoon soup into bowls, sprinkle with bacon, cheese and onions.