Chunky potato soup

This soup is really good. I made it twice in one week. That means it is reeeeeally good. And it is actually healthy, too. Winner.

4-6 red potatoes

2 tsp olive oil

1/2 cup diced onion

1 1/4 cups fat free/ low sodium chicken broth

3 Tbsp flour

2 cups low-fat milk, divided

1/4 cup sour cream

salt, pepper

and for toppings:

bacon, cooked and crumbled

cheddar cheese, grated

scallions, sliced

Cook the potatoes until soft (in the microwave for 13 minutes, or in boiling water for about 20 minutes). Discard peel (you might want to do this before hand so you don't have to peel a hot potato). Meanwhile, cook onion in olive oil in a Dutch oven or pot. Add chicken broth. In a bowl, whisk together flour and 1/2 cup milk. Add to pot, along with 1 1/2 cups milk. Let cook several minutes, stirring frequently. Remove from heat and add sour cream. Add potatoes to pot and mash coarsely.