Baked Potato Soup

4 baking potatoes
2/3 cup flour
3 cups milk
3 cups chicken broth
1 cup shredded sharp cheddar cheese
salt & pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 slices bacon, cooked and crumbled
cracked black pepper

Preheat oven to 400 degrees. Wash and pierce potatoes with a fork. Bake on a greased baking sheet for 1 hour or until tender. Cool. Peel (I leave most of the peeling on mine) and coarsely mash.

In a large pot, add flour, milk, and chicken broth. Stir until blended. Cook over medium heat until thick and bubbly (about 8 - 10 minutes). Add mashed potatoes, 3/4 cup shredded cheese, salt and pepper. Stir until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cover and cook over low heat 10 - 15 minutes or until thoroughly heated (do not boil). Ladle into bowls and sprinkle with shredded cheese, onions, and crumbled bacon. Garnish with cracked black pepper.

(To make a larger pot of soup for my boys, I use 6 potatoes , and add 2 cups water with the milk and broth.)

*This is so much yummier the second day. I topped each bowl with a slice of Kraft Velveeta cheese before reheating in the microwave.