Prep 20 mins
Cook 40 mins
For years, I maintained a 3 x 5 index card recipe box with my favorite recipes, indexed and hand written. Those days are long gone, but as I comb through that box of old favorites, I'm posting the best ones here. This is a hearty, comfort food soup which, when properly garnished and presented, will get you rave reviews! Try it...you'll like it. Don't be scared off by the lengthy directions: I make it a point to make my directions very clear and specific...they're lengthy but simple and easily understood.
- 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
- 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.
Well written recipe and worth all the steps. I always look to your list and try recipes since you seem to have a collection of wonderful food. Thanks for sharing. Where did you get this recipe? Very special, I think. Yum.