Loaded Baked Potato Soup

I love potato soup, but I don't like that it can be very unhealthy. When I saw a lighter, healthier version on Culinary Infatuation's blog, I was so exited!

Loaded Potato Soup
Source: culinaryinfatuation.blogspot.com

4 medium sized potatoes baked, skins removed and diced small ( I used 7 small potatoes)
4 cups reduced fat milk ( I used 3 cups of milk and 2 cups of fat free half-and-half to thicken it)
2 cups fat free, low sodium chicken broth
1/2 Tbs. canola oil ( I omitted)
1 Tbs. unsalted butter ( I used 1/2 stick of butter)
1/2 cup onions diced small ( I used 1 cup)
2 garlic cloves minced
1 1/2 Tbs. fresh chopped parsley ( I used cilantro)
1 1/2 fresh chopped basil
2 Tbs. flour
4 pieces turkey bacon cooked and crumbled ( I used center cut bacon)
3/4 cup 2 % cheddar cheese
1/2 cup reduced fat sour cream
2 tsp. salt
2 tsp. pepper
1/4 tsp. ground (or fresh ground) nutmeg
Heat a large pot over medium heat and add oil and butter. Add onions and saute until soft. Add garlic, parsley, and basil and saute about 2-3 minutes longer. Add flour and stir until it is a paste, continue to whisk for about a minute. Add milk to pot in a slow stream and whisk vigorously until flour is incorporated. Add chicken stock and the rest of the ingredients except sour cream and cheese and bring to a slow simmer. Continue to simmer about 10 minutes and take off heat. Stir in cheese and sour cream. At this point you can use the immersion blender to puree to thicken, or smash the potatoes up a bit instead. ( I don't have an immersion blender, so I just took out 2 cups of the soup, blended it in the blender and put it back in the pot)