Preheat oven to 400°.
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.
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