Wednesday, September 11, 2013
Baked Potato Soup
•2 large baking potatoes
•3 tablespoons thinly sliced scallions
•1/3 cup margarine or butter
•1/3 cup flour
•2 teaspoons snipped fresh dill or 1/4 teaspoon dried dill
•1/3 teaspoon salt
•1/4 teaspoon pepper
•4 cups milk
•3/4 cup shredded American or cheddar cheese
•3 tablespoons chopped scallion for garnish
•4 slices bacon, cooked crisp and crumbled
1.Preheat oven to 425°F.
2.Wash potatoes and prick with a fork.
3.Bake in oven at 425°F 40-60 minutes or microwave for about 7 minutes. Let cool.
4.Cut potatoes in half, and scoop out potato. Discard skins.
5.In a large saucepan cook scallions in butter until tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
6.Add potato pulp and 1/2 cup of cheese. Stir until melted.
7.Garnish with remaining shredded cheese, scallion and bacon. You can also add couple tablespoons of chopped, canned or fresh tomato to the soup.