Baked Potato Soup

A colorful garnish of cheese, green onions, and crumbled bacon tops this thick and cheesy potato soup recipe.



by 80  people


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Servings: 5 to 6
Yield: 5 1/2 cups
Prep Time: 20 mins
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Ingredients
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    2   
    large baking potatoes (about 8 ounces each)
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    6   tablespoons 
    thinly sliced green onion (3)
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    3   tablespoons 
    butter
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    3   tablespoons 
    all-purpose flour
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    2   teaspoons 
    snipped fresh dill or chives or 1/4 teaspoon dried dill
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    black pepper
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    4   cups 
    milk
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    1 1/4  cups 
    shredded American cheese (5 ounces)
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    4   slices 
    bacon, crisp-cooked, drained, and crumbled

Directions
1.
Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.
2.
In a large saucepan cook 3 tablespoons 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 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.
3.
Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.
4.
Makes 5 to 6 servings (5 1/2 cups)
Nutrition information
Per Serving: cal. (kcal) 377, Fat, total (g) 23, chol. (mg) 67, sat. fat (g) 14, carb. (g) 26, fiber (g) 1, pro. (g) 17, vit. A (IU) 1020, vit. C (mg) 14, sodium (mg) 801, calcium (mg) 434, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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