WKYT - Chef Walter - Recipes

Baked Potato Soup Wednesday, March 28, 2012

Ingredients

2 large baking potatoes (about 8 ounces each)
6 TBSP thinly sliced green onion (3)
3 TBSP butter
3 TBSP all-purpose flour
2 tsp snipped fresh dill or chives or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp black pepper
4 cups milk
1-1/2 cups shredded American or Cheddar cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled (optional)

Directions

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. In a large saucepan cook 3 TBSP 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. Top each serving with the remaining 1/4 cup cheese, remaining 3 TBSP green onion, and the bacon (if using).

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