Baked Potato Soup

I've seen lots of potato soup recipes and I've never tried it before. It sounded kind of good so I decided to try making some. It was okay but nothing I will probably make again. It was just too much potato and heavy. I wasn't a huge fan but part of the problem could have been I had to finish baking my potatoes in the microwave and I think I did them for too long and they got kind of rubbery or something. They were a weird texture. Anyway, I'm sure this a great recipe as long as you make it right, unlike me.

ingredients

4 baking potatoes (about 2.5 pounds)

2/3 cup all purpose flour

6 cups 2% reduced-fat milk

1 cup reduced-fat shredded extra-sharp cheddar cheese, divided

1 tsp. salt

1/2 tsp. black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

directions

preheat oven to 400 degrees

pierce potatoes with a fork; bake at 400 for 1 hour or until tender. cool. peel potatoes, coarsely mash them. 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 min). 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 for 10 minutes or until thoroughly heated (do not boil). sprinkle each serving with cheese, onions, and bacon.

yields: 8- 1.5 cup servings.