I had Baked Potato Soup on the agenda for tonight, but I forgot that I would be working when I was planning the meals for the week. Doh! Anyway, I got the soup started by baked the potatoes for R and then he did the rest.

Verdict: He and the girls really liked it. I will be having it for lunch tomorrow.

Here's the recipe:

Baked Potato Soup

All the flavors of a loaded baked potato come together in this rich, creamy soup.
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)
CALORIES 329 (30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); IRON 1.1mg; CHOLESTEROL 38mg; CALCIUM 407mg; CARBOHYDRATE 44.5g; SODIUM 587mg; PROTEIN 13.6g; FIBER 2.8g
Cooking Light, OCTOBER 2002

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. 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 minutes). 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 10 minutes or until thoroughly heated (do not boil). Sprinkle each serving with cheese, onions, and bacon.