Baked Potato Soup

3 medium potatoes
5 bacon strips, diced
1 medium onion, chopped
1/4 c. plus 3 T flour, divided
6 c. chicken broth
1/4 c. minced fresh parsley (I dumped in dried)
2 garlic cloves, minced
1 1 /2 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 to 1 1/2 tsp hot pepper sauce (I didn't have this and it was fine)
2 c. 1% milk
1/2 c. shredded sharp cheddar cheese
1/4 c. chopped gren onions (white portion only)
Addition toppings: parsley, cheese, green onions and crumbled cooked bacon, optional

Scrub and pierce potatoes; bake in the microwaev, uncovered, on high for 8-12 minutes or until tender, turning once.

Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Using slotted spoon, remove to paper towels.

In the drippings, sautee onion until tender. Stir in 1/4 c. flour; cook and stir for 5-7 min. or until golden brown. Gradually stir in broth. Add the parsley, garlic, basil, salt, pepper and hot pepper sauce. Bring to a boil; cook and stir for 2 min. or until thickened.

In a small bowl, whisk the remaining flour with milk until smooth; add to the pan. Bring to a boil; cook and stir for 2 min., or until slighlty thickened.

Peel and cube potatoes (I left peels on 1/2 of them); add to soup. Add bacon. Cook and stir until heated through. Add cheese and green onions**; stir just until cheese is melted. Garnish with additional toppings if desired.

Yield: 2 quarts;
1 c. = 5 WW points, 235 calories, 12 g. fat and 2 g. fiber, 9 g. protein

I did not add the green onions and cheese to the soup. I served them on the side along with sour cream and crusty French bread. It was SO good!