Skinless Baked Potato Soup

Here's a baked potato soup recipe that's just as pretty as it is delicious. This skinless baked potato soup does not use potato skins, so the broth is a beautiful cream color. This easy potato soup recipe can be served with your choice of toppings.

Ingredients

2 large baking potatoes
3 tablespoons scallion, thinly sliced
1/3 cup margarine or butter
1/3 cup all-purpose flour
2 teaspoons fresh dill (or 1/4 teaspoon dried dill)
1/3 teaspoon salt
1/4 teaspoon pepper
4 cups milk
3/4 cup shredded American or Cheddar cheese
3 tablespoons scallion (for garnish)
4 slices bacon, cooked crisp and crumbled (for garnish)

Instructions

Preheat oven to 425 degrees F.
Wash potatoes. Bake in oven for 40 minutes, or in the microwave for 7 minutes. Let cool.
Cut potatoes in half and scoop out potato meat. Set aside. Discard skins.
In a large saucepan cook scallions in butter until tender; stir in flour, dill, salt, and pepper. Add milk. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.
Add potato meat and 1/2 cup of shredded cheese. Stir until cheese has melted.
Garnish with remaining shredded cheese, scallion and bacon.