1 3/4 pounds (2 large) baking potatoes
4 slices bacon, diced
1 medium onion, chopped
1 tbsp. all-purpose flour
4 1/2 c. 2% low fat milk, divided
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 c. shredded cheese, divided

Pierce potatoes with a fork, place on a paper towel in microwave oven and microwave on high 10 to 12 minutes or until potatoes are tender, turning potatoes over after 6 minutes of cooking. Cool for 5 minutes. Cook bacon in large saucepan until crisp. Transfer with slotted spoon to paper towel lined plate; set aside. Cook onion in drippings over medium heat about 8 minutes or until tender. Add flour; cook and stir 30 seconds. Add 4 cups milk, salt and pepper; bring to a simmer. Cut potatoes in half; scoop flesh into a medium bowl. Add remaining 1/2 cup milk; mash potatoes well and add to soup. Simmer 5 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups cheese until melted. Ladle into soup bowls; top with reserved bacon and remaining 1/2 cup cheese.