Baked Potato Soup

I have to give Arielle credit for making this very yummy and rich afternoon snack yesterday. I wanted to share it because I will definitely be making it myself sometime soon. The dill gives it a nice summery touch. The recipe comes from Easy Dinners: Soups & Stews by Carrie Holcomb.

2 large baking potatoes (about 8 oz each) - we used about 6 russet potatoes

3 tablespoons thinkly sliced green onions

1/2 cup butter

1/2 cup flour

2 teaspoon snipped fresh dill

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups milk

3/4 cup shredded American cheese (3 oz) - we used cheddar

3 tablespoons thinly sliced green onion

4 slices bacon, crisp-cooked, drained & crumbled

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Scrub potatoes thoroughly with a brush; pat dry, Prick potatoes with a fork. Bake in a 425 degress oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise, gently scoop out each potato. Discard potato skins.

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In a large saucepan cook 3 tablespoons green onions in the butter until tender; stir in flour, dill, salt and pepper. Add milk all at once and stir until thickened and bubbly. Cook and stir for 1 minute more. Add potato pulp and 1/2 cup of the shredded cheese; stir until cheese melts.

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Ladle into soup bowls and top with bacon crumbles, more cheese and onions.

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