Baked Potato Soup

I made this recipe a few years ago and was suddenly craving it the other day. It's sooooooo yummy on a chilly night! Pure comfort food.

Recipe from Cooking Light

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


• 6 bacon slices, cooked and crumbled


• Cracked black pepper
  

Preparation:

Preheat oven to 400°.

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

Lightly spoon flour into dry measuring cups; 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 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. 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, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.