BAKED POTATO SOUP

from Audrey Medrow

2 large baking potatoes (8 oz. each)

3 tablespoons thinly sliced green onion

1/3 cup margarine or butter

1/3 cup flour

2 teaspoons snipped dill or ¼ teaspoon dill seed

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups milk

3/4 cup shredded American cheese

Bake potatoes in a 425 degree oven for 50-60 minutes or until tender. (Or, cook in the microwave.) Let cool. Peel and cut into small pieces.

In a large saucepan, cook green onions in melted butter until tender. Stir in flour, dill, salt and pepper. Simmer for 1 minute, stirring constantly. Add milk all at once. Cook and stir until thickened and bubbly. Cook for 1 minute more. Add potatoes and cheese. Stir until cheese melts.

If desired, garnish with sliced green onions or crumbled bacon. Serves 6.