Baked Potatoe Soup
Valerie
ingredients
- 2 large baking potatoes
- 3 Tbsp thinly sliced green onions
- 1/3 cup margarine or butter
- 1/3 cup flour
- 2 tsp snipped fresh dill or 1/4 tsp dried dill
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 cups milk
- 3/4 cup shredded American cheese (Velveeta 2% works well)
- 3 Tbsp thinly sliced green onion
- 4 slices bacon, cooked crisply and crumbled
directions
- 1
Clean potatoes and dry. Poke holes in each potatoe with a fork. Bake at 450 for 40-60 minutes or until tender. Cool potatoes until cool enough to handle. Cut potatoes in half lengthwise; scoop out the insides of each potatoe and discard skins.
- 2
In a large pot, cook 3 Tbsp green onion in margarine or butter 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 potatoe pump and 1/2 cup of the shredded cheese; stir until cheese melts.
- 3
Garnish each serving with the remaining shredded cheese and 3 Tbsp green onion and bacon.
Source: Valerie
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