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

Butternut Squash Soup

Butternut Squash Soup

2 Tbsp unsalted butter

1 onion, chopped

3 lbs butternut squash, peeled, seeded, and cut into chunks

4 cups low sodium chicken broth (or vegetable broth)

2 sprigs thyme, or ¼ tsp dried

Pinch nutmeg (opt)

½ cup whole milk

Salt & pepper

Melt butter and sauté onion in a pot about 5 min. Add all but the milk. Simmer with lid about 20 min till squash is tender. Remove thyme sprig. Blend in batches in blender till smooth. Return to pot and stir in milk. Bring to brief simmer and remove from heat.

-Sheila Madsen