Pintertest Kitchen: Loaded Baked Potato Soup

So.
As I look back over my past few Pintertest Kitchen posts, I've made some okay but not great things.  I want to make something great from Pinterest again.  Great like the Mexican Shells.  Great like discovering the easy way to shred chicken.  I had high hopes this month with this gem of a pin:

I love potato soup.  I'm always looking for a great recipe because the California Dreaming one I have is amazing...and scary when you look at the heavy cream.  This recipe came from Cooking Light, so it should be better, right?
I present to you now Loaded Baked Potato Soup from Handle the Heat:

Ingredients:

4 6oz potatoes
2 tsp oil
1 small onion, chopped
1-1/4 c chicken broth
3 Tbsp flour
2 c milk, divided
1/4 sour cream
1/2 tsp salt
1/4 tsp pepper
3 slices bacon, cooked and crumbled
1/3 c shredded cheddar cheese
2 thinly sliced green onions

Method:
1.  Pierce potatoes with a fork.  Microwave for 15 minutes, or until tender.  Cut in half and cool slightly.
2.  Heat oil in a large pan.  Saute onion until translucent and add broth.  Combine 1/2 of milk and flour in a measuring cup.  Add to pan before adding the rest of the milk.  Cook and stir, and bring to a boil.  Cook 1 minute and remove from heat.  Add sour cream and potato pulp, mashing with the back of a spoon.  Add salt and pepper to taste.
3.  Ladle hot soup into bowls, topping with bacon, cheese and green onions.

Adapted from Handle the Heat

This was dead simple to make, and delicious.  it took me about 20 minutes to throw it together and put supper on the table.  Sundays, we go to home church and we're on a schedule.  I love dinners like that.

I put sour cream on our soup too.  The best part was the 7 year old cheddar that I shredded for garnish.  I love good, old cheese.
And as for this as a Pinterest win?  I would say yes.  But with bacon, how could it be wrong?

Today, I'm Keeping up with the Johnsons.  You should too!