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.
Provided by GREG IN SAN DIEGO
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 436.2, Fat 27.2, SaturatedFat 14.8, Cholesterol 68.5, Sodium 456.7, Carbohydrate 34.9, Fiber 3.1, Sugar 9.8, Protein 13.9
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