4 (6oz) red potatoes 2 teaspoons olive oil 1/2 cup prechopped onion 1 1/4 cups fat-free, lower-sodium chicken broth 3 tablespoons all-purpose flour 2 cups 1% low-fat milk, divided 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 bacon slices, halved, cooked and crumbled 1.5 oz cheddar cheese, shredded 4 teaspoons thinly sliced green onions

1. Pierce potatoes with a fork. Bake in oven at 400 for 50 minutes or until done. Cut potatoes in half; cool slightly.
2. While the potatoes cook, heat a large saucepan over medium-high heat. Add olive oil to pan, swirling to coat. Add onion to pan; saute 3 minutes, stirring frequently. Add broth to pan. Combine flour and 1/2 cup milk in a small bowl, stirring until smooth; add flour mixture to pan with remaining 1 1/2 cups milk. Bring soup to a boil, stirring frequently. Cook 1 minute. Remove soup from heat; stir in sour cream, salt and pepper.
3. Discard potatoe skins. Coarsely mash potatoes into soup. Top with shredded cheddar cheese, green onions, and crumbled bacon.