Baked Potato Soup

From Cooking Light Magazine

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
3 cups 2% reduced-fat milk
3 cups low-fat buttermilk
1 cup (4 ounces) reduced-fat shredded extra-sharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon Penzey's Fox Point Seasoning Blend
1/2 teaspoon black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled

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 and buttermilk, 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, Fox Point Seasoning 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. Yield: 8 servings (serving size: about 1 1/2 cups soup, 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions)

NUTRITION PER SERVINGCALORIES 329(30% from fat); FAT 10.8g (sat 5.9g,mono 3.5g,poly 0.7g); PROTEIN 13.6g; CHOLESTEROL 38mg; CALCIUM 407mg; SODIUM 587mg; FIBER 2.8g; IRON 1.1mg; CARBOHYDRATE 44.5g

Cooking Light, OCTOBER 2002