Recipe: Baked Potato Soup (using cheese, bacon and green onion, BH&G)

BAKED POTATO SOUP

2 large baking potatoes (8 ounces)
6 tablespoons thinly sliced green onions, divided use
1/3 cup butter
1/3 cup all-purpose flour
1/4 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups milk
3/4 cup shredded American cheese, divided use
4 slices bacon, crisp-cooked, drained and crumbled

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork.

Bake in a 425 degree F oven for 60 minutes or until tender. Let cool.

Cut cooled potatoes in half lengthwise; gently scoop out each potato. Discard the skins.

In a large saucepan cook 3 tablespoons green onion in butter till tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.

Add the potato pulp and 1/2 cup of the shredded cheese, the remaining 3 tablespoons green onion, and bacon. Cook and stir until cheese is melted.

Served garnished with remaining cheese.

Makes 6 servings
Source: Better Homes and Gardens Soups and Stews