Baked Potato Soup
2 large baking potatoes
3 tablespoons butter
6 tablespoons sliced green onion
3 tablespoons all-purpose flour
2 teaspoons fresh chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups milk
1 1/4 cups shredded cheddar cheese
6 slices bacon, crisp-cooked, drained, and crumbled
1. Preheat oven to 425°F.
2. Scrub potatoes and pat dry. Bake for 40 to 60 minutes
or until tender. Let cool. Cut potatoes in half lengthwise;
gently scoop out pulp, breaking up any large pieces.
Discard potato skins.
3. In a large saucepan melt butter over medium heat.
Add half of the green onion; cook and stir until tender.
Stir in flour, chives, salt, and pepper. Add milk all at
once; cook and stir for 12 to 16 minutes or until thickened
and bubbly. Add the potato and 1 cup of the cheese; stir
until cheese is melted.
4. Ladle in to a soup bowl and top each with remaining
cheese, remaining green onion, and bacon.