I love making this soup, it is super easy, & really fills you up!
You will need:
2 large baking potatoes
3 Tablespoons thinly sliced green onions (optional)
1/3 cup butter (optional)
1/3 cup flour
2 teaspoons snipped fresh dill OR 1/4 tsp. dried dill
1/4 tsp. salt
1/4 tsp. pepper
4 cups milk
3/4 cup american or cheddar cheese ( i like to add more!)
4 slices bacon, crispy cooked & crumbled
Prick potatoes & put them in 425 degree oven for 40-60 minutes.
Let cool completely
Cut potatoes in half & scoop out each potato.
In a large saucepan, cook 3 Tbsp. green onions in butter until tender. Then stir in flour, dill, s&p. Add milk all at once. Cook & stir until thickened & bubbly.
Be careful not to have the milk burn the bottom.
Add potato pulp & 3/4 cup of the shredded cheese.
Stir until cheese melts.
Ladle up into bowls & garnish with more cheese & the crumbled bacon!
Tip: I love to get some yummy thick french bread slices to use to dip!