Baked Potato Soup

This is from the Taste of Home cookbook. It's not very light, but definitely comforting on a cold, snowy night.

• 4 large baking potatoes (about 2-3/4 pounds)
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon white pepper
• 6 cups milk
• 1 cup (8 ounces) sour cream
• 1/4 cup thinly sliced green onions
• 10 bacon strips, cooked and crumbled
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

Bake potatoes at 350° for 65-75 minutes or until tender; cool completely. Peel and cube potatoes.
In a large saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Yield: 10 servings.

Ideas for lightening the recipe:
--Use 1/3 cup butter and 1/3 cup olive oil
--Use 3 cups 2% milk and 3 cups chicken broth
--Use fat free sour cream
--Use reduced fat cheese
--Use turkey bacon