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Categories:Viewed: 26 - Published at: a year ago
Ingredients
- 2 large russet potatoes
- 3 tablespoons thinly sliced green onions
- 1/3 cup butter
- 1/3 cup flour
- 2 teaspoons snipped fresh dill or 1/4 teaspoon dried dill
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups whole milk
- 3/4 cup mild cheddar cheese, shredded
- 3 tablespoons again thinley sliced green onions
- 4 slices bacon, cooked crispy, drained and crumbled
Method
- Pre-heat oven to 425 degrees.
- Scrub potatoes under running water.
- Pat dry.
- Prick potatoes a few times with a fork.
- Bake potatoes in pre-heated oven until tender, about 40 to 60 minutes.
- Remove potatoes and allow them to cool.
- When cool, cut each potato in half, lengthwise.
- Then, scoop out each potato and discard (or save for another use) the skins.
- In a large saucepan, heat butter, add and cook green onion until tender. Stir in flour, dill, salt and pepper.
- Add milk all at once and stir until thickened and bubbly.
- Then, cook for one more minute.
- At this point, add the potato pulp and 1/2 of the cheese.
- Stir until cheese melts.
- Now, you're ready:.
- Pour soup into pre-heated bowls.
- Garnish each serving with some of the remaining cheese, green onion and bacon.
- Don't mix or layer the garnishes. Rather, place each in its own spot atop the soup.
- Enjoy.
