Loaded Baked Potato Soup

I have a baked potato soup recipe on here that is definitely not WW friendly.  This one is from Cooking Light Magazine and won't rob me of my daily points allowance!  Soup season is fast approaching...who am I kidding, I eat soup year round.

4 red potatoes
2 tsp. olive oil
1/2 C. chopped onion
1 1/4 C. fat free, low sodium chicken broth
3 tbsp. all purpose flour
2 C. milk, divided
1/4 C. reduced fat sour cream
1/2 tsp. salt
1/4 tsp freshly ground pepper
3 bacon slices, halved
1/3 C. shredded cheddar cheese
4 tsp. think sliced green onions

Pierce potatoes with a fork.  Microwave on high 13 minutes or until tender.  Cut in half, cool slightly.

While potatoes cook, heat oil in a saucepan over medium high heat.  Add onion; saute 3 minutes.  Add broth.  Combine flour and 1/2 C. milk; add to pan with 1 1/2 C. milk.  Bring to a boil; stir often.  Cook 1 minute.  Remove from heat; stir in sour cream, salt and pepper. 

Arrange bacon on a paper towel on a microwave safe plate.  Cover with a paper towel and microwave for 4 minutes.  Crumble bacon.

Discard potato skins.  Coarsely mash potatoes into soup.  Top with cheese, green onions and bacon.