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Baker Tatter Soup


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  • 2 large baking potatoes
  • 3 tablespoons thinly sliced scallions
  • 1/3 cup margarine or butter
  • 1/3 cup flour
  • 2 teaspoons snipped 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 chopped scallion for garnish
  • 4 slices bacon
  • cooked crisp and crumbled


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 425°F.

Wash potatoes and prick with a fork.

Bake in oven at 425°F 40-60 minutes or microwave for about 7 minutes. Let cool.

Cut potatoes in half, and scoop out potato. Discard skins.

In a large saucepan cook scallions in butter until tender; stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir for 1 minute more.

Add potato pulp and 1/2 cup of cheese. Stir until melted.

Garnish with remaining shredded cheese, scallion and bacon

By: Eden Warren

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