I’m about six years behind on cooking for enjoyment, so I missed this Cooking Light recipe the first time it appeared. Fortunately, it’s on their “best of” list online, so I got a second chance. At just under 400 calories a serving, the end result is every bit as creamy as full-fat restaurant versions. I chunked some of the potatoes instead of mashing and added the bacon and all of the green onion to the soup instead of saving for garnish, but other than that, I followed the recipe. It’s definitely on my “best of” list now, too. — Sarah L. Click for baked potato soup!

Baked Potato Soup

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)

Preparation
Preheat oven to 400°F. 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 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.