Baked Potato Soup, an old favorite

I say yea to winter, strictly for the soups, stews, casseroles and all the yummy comfort foods I will get to make this season.  When back in TN this Thanksgiving my mother in law ordered baked potato soup at a restaurant.  It sounded great but since I make my own version of baked potato soup there is strong competition so that day I went for the tortilla soup.  When I got back home I decided to made my version and it was as scrumptious as ever.  Easy and made with the basics.  If you have never tried baked potato soup, give this one a try.  I guarantee you will love it.  Of course if you don't like baked potato's don't bother.  I probably went a little over board on the bacon and cheese sprinkles but what can I say but good stuff.

BAKED POTATO SOUP
Bake:

2 large russet potatoes, baked

Fry:

4 slices bacon, cooked crisp, drained and crumbled

Mix dry ingredients - set aside:
⅓ C. all-purpose flour
2 t. snipped fresh dill or ⅛ t. dried dill weed
¼ t. salt
¼ t. pepper
Saute:
¼ C. (4-6) green onions, thinly sliced
⅓ C. butter
Add:-
Dry flour mixture (from above)
4 C. milk
½ C. (3 oz.) cheddar cheese, shredded
Topping options:
-Bacon, crumbled
-Cheddar cheese, shredded
-Green onions, chopped
-Chives, chopped
-Sour cream

Preheat oven to 400F.  Scrub potatoes and prick several times with a fork. Bake for 60 minutes or microwave for 15 minutes, till tender. Let rest till you can handle. If you do this while they are still hot they mash up easier. Meanwhile, in a large skillet with 2" sides, fry bacon, remove from pan and wipe out skillet with paper towel. Mix flour, dill, salt and pepper, set aside. When potatoes are done, cut in half lengthwise, breaking up potatoes in shell and scooping out pulp. Discard skins or save to make chips. Potatoes should be in small pieces, no large chunks. In same large skillet used to cook bacon, saute green onions in butter till tender about 3 minutes; stir in flour mixture and cook for 2 more minutes. Slowly add milk, stirring so flour isn’t lumpy. Cook and stir constantly till thickened and bubbly. Add the potato pulp, mash with potato masher if still too chunky. Add cheese and stir till melted. To serve, top with crumble bacon and any other additional toppings of your choice. Makes 4 meal size servings.

Make ahead tip:  Bake potatoes ahead. Remove pulp and place in storage container. Cover and refrigerate till ready to make soup.

Variation:  Saute onions in bacon fat vs butter. Drain, pat dry and add back to pan along with 1 T. butter. When butter melts add flour and cook for 2 minutes. Follow remaining recipe.