Topping this thick, cheesy potato soup recipe is a colorful appetizer of cheese, green onions, and crumbled bacon.
Ingredients
- 2 large baking potatoes (about 8 ounces each)
- 6 tablespoon thinly sliced green onion (3)
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 2 teaspoon snipped fresh dill or chives or 1/4 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 cup milk
- 1 ¼ cup shredded American cheese (5 ounces)
- 4 slices bacon, crisp-cooked, drained, and crumbled
Directions
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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.
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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 pulp and 1 cup of the cheese; stir until cheese melts.
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Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
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Makes 5 to 6 servings (5 1/2 cups)
Tips
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.
