A thick soup for a cold winter lunch or evening meal. Serve with a salad or a toasted sandwich and you have a perfect meal. Be sure to bake the potatoes ahead. They are easier to handle when the potatoes are cold.
1.5 to 2 pounds of potatoes (unpeeled), scrubbed and poked
1/2 c. thinly sliced green onions, divided
1/2 c. butter
1/2 c. flour
1 Tbsp. fresh dill or 1/2 -1 tsp. dried dill
1/2 tsp. Kosher salt
Pepper to taste
4-5 cups milk
1 1/2 - 2 c. shredded cheddar cheese, divided
1/4 pound bacon, fried crisp, drained and crumbled
Bake potatoes at 400 degrees for about 45-60 minutes or until fork tender. Cool for an hour or more. Cut potatoes in half and scoop out the potato pulp or if skins are tender, you can just cut the potatoes up and include the skins. (Use skins to make potato skin appetizers or discard.)
Melt butter in a large Dutch oven. Add 1/4 c. sliced green onions and saute' until tender. Slowly incorporate flour into butter to make a roux. Add salt, pepper and dillweed. Stir constantly until thick and bubbly. Slowly add milk and whisk to incorporate into the flour-butter mixture. Add a little more milk if you want a thinner soup. Stir until thickened and bubbly, but don't boil. Turn burner to low and add 1 cup cheese or more, depending upon how cheesy you want your soup. Add potato pulp, leaving some larger chunks. Stir until cheese melts.
Garnish with remaining cheese, green onions and crumbled bacon. Serves 8 dinner sized servings or 16 appetizer servings. We love leftovers!