Fancy Baked Potato Soup

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.

• Ready In: 1 hr
• Serves: 6

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

Directions

1. Pre-heat oven to 425 degrees.
2. Scrub potatoes under running water.
3. Pat dry.
4. Prick potatoes a few times with a fork.
5. Bake potatoes in pre-heated oven until tender, about 40 to 60 minutes.
6. Remove potatoes and allow them to cool.
7. When cool, cut each potato in half, lengthwise.
8. Then, scoop out each potato and discard (or save for another use) the skins.
9. In a large saucepan, heat butter, add and cook green onion until tender. Stir in flour, dill, salt and pepper.
10. Add milk all at once and stir until thickened and bubbly.
11. Then, cook for one more minute.
12. At this point, add the potato pulp and 1/2 of the cheese.
13. Stir until cheese melts.
14. Now, you're ready:.
15. Pour soup into pre-heated bowls.
16. Garnish each serving with some of the remaining cheese, green onion and bacon.
17. Don't mix or layer the garnishes. Rather, place each in its own spot atop the soup.
18. Enjoy.