"Healthier" Loaded Baked Potato Soup

I think "healthier" is probably a relative term here, but this was definitely really good and I'll be making it again.

2 1/2 lb. baking potatoes (about 4 large)

2/3 cup flour

6 cups reduced fat milk

1 cup sharp cheddar, shredded

1 teaspoon salt

1/2 teaspoon pepper

1 cup reduced-fat sour cream

3/4 cup green onions, chopped and divided

6 bacon slices, cooked and crumbled

Preheat oven to 400. Pierce potatoes with a fork and bake for 1 hour or until tender. Cool. Peel potatoes and coarsely mash. Place flour in large dutch oven. Gradually add milk, whisking until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, cheese, salt and pepper. Stir until cheese melts. Remove from heat. Stir in sour cream and 1/2 cup onions. Cook over low heat until thoroughly heated. Don't allow soup to come to a boil. Ladle into serving bowls and top with cheese, onions and bacon.

Source Cooking Light