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Baked Potato Soup




Source of Recipe


lhj.com






List of Ingredients



• 2 large baking potatoes (8 oz each)
  
• 3 T thinly sliced green onions
  
• 1/3 cup margarine or butter
  
• 1/3 cup all-purpose flour
  
• 2 tsp snipped fresh dill
  
• 1/4 tsp salt
  
• 1/4 tsp pepper
  
• 4 cups milk
  
• 3/4 cup shredded American cheese
  
• 3 T thinly sliced green onion
  
• 4 slices bacon, crisp-cooked, drained and crumbled
  






Instructions



1. Scrub potatoes throughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out each potato. Discard potato skins.
   
2. In a large saucepan cook 3 T green onion in margarine until tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add the potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts. Ladle into bowls. Garnish each serving with the remaining shredded cheese, 3 T green onion, and bacon.
   






Final Comments


Makes 6 servings.

*Make ahead tip: Bake potatoes ahead. Remove pulp and place in a storage container. Cover and refrigerate up to 24 hours ahead. To serve, add potato pulp to soup after mixture is thickened and bubbly; heat through. Add cheese and stir until cheese is melted.