The Recipe

Baked Potato Soup

Name: Baked Potato Soup
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon)
Ingredients: 4 baking potatoes (about 2 1/2 pounds); 2/3 cup all-purpose flour (about 3 ounces); 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)

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

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Ingredients

DESCRIPTION

Best Soup. "This recipe was originally for our Lighten Up column. Most everyone was happy with it the first time we tried it, but I knew the soup could be better. The soup originally used fat-free sour cream, which I felt gave it a too-tart taste. After t

INGREDIENTS