Baked Potato and Dill Soup

Ingredients

4-6 large russet potatos, baked at 425 for 40-60 mintues

1/2 c butter

1/2 flour

2 tbsp dried dill (you can put less or more in, depending on how much you enjoy dill)

1/2 tsp black pepper

3 c milk

1 1/2 c shredded cheddar cheese (again, you can easily add more or less depending on your preference)

1 bag Hormel bacon bits - or - 6 strips crumbled bacon

6 tbsp thinly sliced green onion

 

Notes / Directions

Cut baked potatoes into bite size pieces.

 

In a large saucepan, melt butter over meduim-low heat. Add flour to melted butter and stir consistently for five minutes. Add milk all at once. Cook and stir over medium heat for 12 to 15 minutes or until thickened and bubbly. Add cheese, dill, black pepper, and green onion. Stir until well mixed. Add potato and bacon bits.