Soups, Chowders, and Stews

Baked Potato Soup


  • 2 large baking potatoes
  • 3 tablespoons thinly sliced scallions
  • 1/3 cup margarine or butter
  • 1/3 cup flour
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 3/4 cup shredded American or cheddar cheese
  • 3 tablespoons chopped scallion for garnish
  • 4 slices bacon, cooked crisp and crumbled


  1. Preheat oven to 425°F.
  2. Wash potatoes and prick with a fork.
  3. Bake in oven at 425°F 40-60 minutes or microwave for about 7 minutes. Let cool.
  4. Cut potatoes in half, and scoop out potato.  Discard skins.
  5. In a large saucepan cook scallions in butter until tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
  6. Add potato pulp and 1/2 cup of cheese. Stir until melted.
  7. Garnish with remaining shredded cheese, scallion and bacon.



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