Shwoo Potato Soup
2 large baking potatoes
3 TBS butter
6 TBS thinly sliced green onions
3 TBS all-purpose flour
1/2 tsp dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups milk
1 1/4 cups shredded Monterey Jack cheese
4 slices of happiness…I mean bacon, cooked, drained, and crumbled
Scrub potatoes thoroughly. Prick potatoes several times with a fork. Bake in a 425 degree oven for 40 to 60 minutes or until tender. Let cool. Cut potatoes in half lengthwise; gently scoop out pulp and break up any large pieces. Discard potato skins.
In a soup pot melt butter over medium heat. Add half of the green onions; cook and stir until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 15 minutes or until thickened and bubbly. Add the potato pulp and 1 cup of the cheese; stir until cheese melts.
Top each serving with the remaining cheese, remaining green onions, and bacon.
– Abby (wife of MercyMe guitarist Mike Scheuchzer)