Fully Loaded Baked Potato Soup

I made this soup for the first time last night, and Hondo, Lacey, and LB really liked it.

6 cups fat-free chicken broth
1 cup fat-free milk
3 large potatoes
½ cup all-purpose flour
4 T. chopped onion
4 T. shredded fat-free cheese
4 T. fat-free sour cream
2 T. real bacon bits
1 ½ t. garlic powder
1 ½ t. onion powder
1 t. minced garlic
½ t. salt
¼ t. black pepper

Pierce potatoes with a fork in multiple places, and then place them on a paper towel or microwave-safe plate. Microwave for about 15 minutes, until potatoes are soft. Once cool enough to handle (I put them in the freezer for a little while), remove and discard the skin by either peeling it off or cutting potatoes open and scooping out the insides. Mash the potato pulp with a fork and set aside.

Bring a large pot sprayed with nonstick spray to medium-high heat. Add chopped onion and minced garlic and cook for 1 – 2 minutes, until onion has softened. Add broth and milk. Slowly add the flour, continuously stirring until it has completely dissolved

Add mashed potatoes and stir until fully blended. Add all other ingredients. Mix well, reduce heat, and simmer for 2 minutes. Makes 10 servings.