Loaded Baked Potato Soup

I think I'm trying to will the weather to get colder by making hot soups. It's been in the 60's and 70's for the past couple of weeks, and I haven't really had a chance to wear my winter coats.
This soup recipe is from Cooking Light, but it sure doesn't taste light.... at all. I found this recipe on the Just 2 Good blog, and she even tried using skim milk as opposed to the 2% that the original recipe used. I'm so glad because that's what we drink, and it cut down on the calories even more. Aubrey had a long day of hunting, and I had this ready when he walked in. He said that there wasn't a better meal that he could have come home to. We both thoroughly enjoyed this soup.


Ingredients:
2 and 1/2 pounds of baking potatoes (about 4 large)
2/3 cup all-purpose flour
6 cups reduced fat milk (I used skim)
1 cup sharp cheddar cheese, shredded
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup green onions, chopped and divided
6 bacon slices, cooked and crumbled

Directions:
Preheat the oven to 400 degrees F. Pierce the potatoes with a fork, and bake for 1 hours or until tender. Cool. Peel potatoes and coarsely mash.
Place flour in a large dutch oven. Gradually add milk, whisking until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt, and pepper. Stir 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 allow the soup to come to a boil. Ladle into serving bowls and top with cheese, onions, and bacon. Garnish with pepper, if desired.