Cooking with Mary
January 10, 2018
2 large Baking Potatoes (about 8 oz each)
1 tbs Butter
6 tbs thinly sliced Green Onions (about three)
1 tbs All Purpose Flour
1 tsp snipped Fresh Dill or Chives (may use dried herbs)
1/4 tsp Salt
1/4 tsp Pepper
4 cups Milk
1 1/4 cup shredded American Cheese (may use half Cheddar)
4 slices Bacon, cooked crisp, drained and crumbled
Preheat oven to 425 degrees. Scrub potatoes and pat dry. Pierce several times with a fork. Bake for 40 to 60 minutes or until tender. Cool and cut lengthwise. Gently scoop out pulp, breaking up large pieces. Discard skin.
Melt butter in a large saucepan over medium heat. Add half green onions, cook until tender. Stir in flour, chives or dill, salt and pepper. Gradually add milk. Cook and stir 12 or 15 minutes or until thick. Add potato pulp and one cup of cheese, stirring until cheese is melted.
Ladle soup into bowls. Top with remaining cheese, green onion and bacon.