Wednesday, December 10, 2008

Baked Potato Soup

This thick and hearty soup is a favorite around our house. It is best served with hot biscuits from the oven and garnished with real crumbled bacon, cheddar, green onion and cracked black pepper.

3 -4 large potatoes, baked and removed from skins or boiled

3 tbsp sliced green onion

1/3 cup butter

1/3 cup flour

1/4 tsp dill weed

salt and pepper

4 cups milk

Cook green onion in butter. Stir in flour, dill weed, salt and pepper. Add milk all at once. Whisk until smooth. Cook and stir until thick and bubbly. Cook 1 minute more. Add potatoes and mash lightly.

1 comment:

  1. Do you know what I love most about the recipe? I always have all the ingredients to make it. Even when I need to go grocery shopping. Great recipe!