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Baked Potato Soup




Source of Recipe


Harriett


List of Ingredients





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



Recipe




1. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F 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 tablespoons 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 tablespoons green onion, and bacon. Makes 6 servings.
Make-Ahead Tip: Bake potatoes ahead. Remove pulp and place in 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.