Preheat oven to 400 degrees.
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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|Serving Size: 1 Serving (726g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 269 (38%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 55.1mg||17 %|
|Sodium 606.4mg||21 %|
|Potassium 1243mg||33 %|
|Total Carbohydrate 84g||25 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 78.9g|
|Protein 27.1g||39 %|
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Calories per serving: 712
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