Successful Dinner

Have you had this happen? You find something you really like to eat if it be when you eat out or have at someones house and just have to have the recipe. Well my brother-in-law is quite the cook and I don't know if I will ever get his secret recipes from him, but this one is one he got from someone and hasn't changed, so he was willing to share. I thought I would share hope he doesn't mind. I was really wanting this for dinner so made it for the first time and it turned out great. (Brylee has been quite the picky eater lately, so she ate the bacon off the top is all. No snacks for her for the rest of the night!) It is a lot simpler then I thought and other then baking the potatoes that is what really takes the time. So here is a picture and the recipe if you like potato soup you gotta try this, it is amazing the difference in the taste when the potatoes are baked rather then boiled.

Alex's Bake Potato Cheese Soup

10-12 Russet Potato's (Not the Large Bake Potato's, just the med to small sized)
8 cups Milk
6Tb Butter
1 tsp Dried Dill Weed
1/4 cup Green Onion (plus slice extra for topping at the end)
16 oz Velveeta Cheese
6 Tb Flour
1 tsp Salt (add more at end if needed)
1 tsp Pepper (I used fresh ground pepper)
1lb Bacon (break into bits)
1 cup Cheddar Cheese Shredded

Bake the Potatoes at 425 for 1 hr.
Scoop out potatoes, but cut up 2 or 3 with the skins.
In a large pan melt butter, add onions stir in dill, salt, and pepper. Mix the milk and flour and stir into pan. Cook 15 min or until starts to thicken some. Add Potato's & Velveeta cheese until cheese is melted about 5 min or so.
Optional-when serving top with green onions, cheese, bacon bits.

Cook Time 1 hr 20 min.
(Served 10 people, can 1/2 the recipe for 1 family size)

ENJOY!!