Potatoes, Bacon & Cheese, Oh My!

So, I had the best dinner the other night and am too excited about this recipe to keep it to myself. The perfect fall meal ...

Baked Potato Soup
adapted from Cooking Light

4 large baking potatoes
2/3 cup all purpose flour (we love to use this kind, 'cause it's healthy but tastes great)
6 cups 2% milk
3/4 cup sharp cheddar cheese
1 1/2 tsp salt
fresh ground black pepper
1 cup sour cream (you can use light if you want)
1/2 cup chopped green onions

Toppings:
shredded cheddar cheese
chopped green onions
bacon, cooked and crumbled (center cut)

Preheat oven to 400 degrees. Pierce potatoes with a fork; bake for one hour or until potatoes are tender. Let the potatoes cool. Peel potatotes and coarsely mash them in a small bowl. Set aside.

Add flour to a large soup pot. Gradually whisk in milk until smooth. Heat on medium heat until thick, about 10 minutes. Add mashed potatoes, cheese, salt, and pepper. Stir until cheese melts.

Add in sour cream and green onions. Cook over low heat until thoroughly heated, but do not boil. Ladle soup into bowls and garnish with toppings. Don't skimp on the bacon ... it absolutely makes this soup!

Oh - another thing - want the perfect fall dessert to accompany this? My sister in law introduced me to this amazing right-out-of-a-box cake. Check it out!! You can't beat the delicious smell of caramel apples in your house. If you are on a diet, try this instead :).