A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.
1 hr 20 mins
Makes 5 to 6 servings
large baking potatoes (about 8 ounces each)
thinly sliced green onion (3)
snipped fresh dill or chives or 1/4 teaspoon dried dill
shredded American cheese (5 ounces)
bacon, crisp-cooked, drained, and crumbled
1 Scrub potatoes with a vegetable brush; pat dry.
Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60
minutes or until tender; cool. Cut each potato lengthwise. Scoop out
white portion of each potato. Break up any large pieces of potato.
Discard potato skins.
2 In a large saucepan cook 3 tablespoons of the green
onion in butter over medium heat until tender. Stir in flour, dill,
salt, and pepper. Add milk all at once. Cook and stir for 12 to 15
minutes or until thickened and bubbly. Add the potato and 1 cup of the
cheese; stir until cheese melts.
3 Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
Makes 5 to 6 servings (5 1/2 cups)
on Nov. 1, 2011 at 12:05 PM