Cheesy Cream of Potato Soup

From Michelle

3 medium potatoes
1 tsp. fresh dill or 1/4 tsp. dried dill weed
1 1/2 cups chicken broth
1 T. margarine or butter
1 T. flour
1/8 tsp. salt
dash pepper
1 can cheddar cheese soup
1/2 cup cooked and crumbled bacon pieces

Cook bacon.

Peel and cube potatoes and cook them until very soft. In a blender, combine the potatoes and 3/4 cup of the chicken broth. Cover and blend until smooth (add more broth if mixture isn't blending). Set aside.

In a medium saucepan, melt the margarine or butter. Stir in the flour, dill/dill weed, salt and pepper. Add the milk all at once. Cook and stir until slightly thickened and bubble. Cook 1 minute more. Stir in potato mixture and the remaining broth. Add cheese soup and bacon. If necessary, add milk to make of desired consistency. Cook and stir until heated through and cheese soup is fully incorporated. Season to taste with salt and pepper; although I find that with the bacon I do not need to add much more seasoning.

Funeral Potatoes

from Michelle

4-6 potatoes, baked
1 can cream of chicken soup
8 oz. sour cream
3/4 c. grated cheddar cheese
1/4 diced onion
4 Tbsp. butter
a cup mashed cornflakes, or bread crumbs, if desired, and an additional tbsp. melted butter

Bake your potatoes in foil for about 2 hrs, or until soft. Cool in the fridge. In a medium sized mixing bowl, mix together the soup, sour cream, cheese, onion, and butter. Layer a small amount on the bottom of a 9x13 pan. Peel and cube your potatoes, and put those in the pan, then pour the soup-cheese mixture on top of the potatoes. If desired, add crushed cornflakes on top and pour another tablespoon of melted butter. Cook at 375* for 20-30 minutes or until hot and bubbly. Serve with ham and green beans (or whatever you want).