Baked Potato Soup

2 large baking potatoes (about 8 oz each)
3 tablespoons butter or margarine
6 tablespoons thinly sliced green onions (3)
3 tablespoons all purpose-flour
2 teaspoons snipped fresh dill or chives or 1/4 teaspoon dried dill
1/4 teaspoon ground black pepper
4 cups milk
1 1/4 cups shredded cheese (5 oz)
4 slices bacon, crisp-cooked, drained, and crumbled

Preheat oven to 425 F. Scrub potatoes with a vegetable brush; pat dry. Prick several times with a fork. Bake for 40 to 60 mins or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out pulp, breaking up any large pieces. Discard potato skins. (We peeled, cubed and boiled the potatoes instead of baking them and it worked just fine.)
in a large saucepan, met butter over medium heat. Add half of the green onions; cook and stir until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato pulp and 1 cup of the cheese; stir until cheese melts.
Ladle soup into bowls. Top with the remaining cheese, remaining green onions, and bacon.
Makes 5 to 6 servings


Sorry that we took so long to get this up Laura. We really liked this recipe! It was one of the best Potato Soup recipes that we have had.