Friday, January 20, 2012

Baked Potato Soup

I found this recipe from New Cookbook, and it made our dinner perfect! Our house smelled so good that night. One of the best chowders!

2 large pototoes (8 ounces each)
3 green onions, thinly sliced
3 tbsp butter
3 tbsp all-purpose flour
2 tsp snipped fresh dill, or 1/4 tsp dried dillweed
4 cups milk
1.25 cups shredded cheese (5 ounces)
4 slices bacon, crisp-cooked, drained and crumbled

    Preheat oven to 425 degrees. Prick potatoes with a fork. Bake for 1 hour or until tender, cool. Cut each potato lengthwise. Scoop out white portion. Break up any large pieces of potato.
    In a large saucepan cook 3 tbsp of the green onions in butter, stir in flour, dill, and 1/4 tsp each salt and black pepper. Add milk. Cook and stir until thickened and bubbly. Add potato pieces and 1 cup of the cheese, stir until cheese melts.
    Top each serving with the remaining cheese and green onions, and the crumbled bacon.

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