Baked Potato Soup

Ingredients

2 large baking potatoes (about 8 ounces each)
3 Tbsp. butter
6 Tbsp. thinly sliced green onions (3)
3 Tbsp. all-purpose flour
2 tsp. snipped fresh dill or chives or 1/4 tsp. dried dill
1/4 tsp. salt
1/4 tsp. pepper
4 cups milk
1 1/4 cups shredded American cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled

Directions

  1. Preheat oven to 425 degrees. Scrub potatoes with a vegetable brush; pat dry. Prick potatoes several times with a fork. Bake for 40-60 minutes or until tender, cool. Cut potatoes in half lengthwise; gently scoop out pulp, breaking up any large pieces. Discard potato skins.
  2. In a large saucepan heat butter over medium heat until melted. Add 3 Tbsp. of the green onions cook and stir until tender. Stir in flour, dill, salt, and pepper. Gradually stir in milk. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add potato pulp and 1 cup of the cheese, stirring until cheese is melted.
  3. Ladle soup into bowls. Top with the remaining 1/4 cup cheese, the remaining Tbsp. green onions, and the bacon.

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