BAKED POTATO SOUP
(Yield: 5-6 servings)

2 large baking potatoes
6 Tbs thinly sliced green onion (about 3)
3 Tbs butter
3 Tbs flour
2 tsp snipped fresh dill or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
4 cups milk
1 1/4 cups shredded American cheese
4 slices of bacon, crisp-cooked, drained,and crumbled

1. Bake potatoes at 425 degrees for 40-60 minutes (or until tender). Scoop out white portion of each potato. Break up any large pieces. Discard skins.
2. In a large saucepan cook 3 Tbs of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese. Stir until cheese melts
3. Pour into bowls and top each serving with the remaining cheese, green onion, and the bacon.

NOTE: I didn't feel like this recipe called for enough salt, so you may want to "salt to taste"

-Julie Snelders