Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)

3 ounces all-purpose flour (about 2/3 cup)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Preheat oven to 400 degrees.

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

Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Place flour in a large Dutch oven (or a large pot); 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 1/2 teaspoon 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). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onion, and about 1 tablespoon bacon). 329 Calories per serving.