Baked Potato Soup & Apple Crisp

Baked Potato Soup and Apple Crisp are two of the dishes I took to Kelly when she had her baby. I made mini bread loaves to serve the soup in (soup-in-a-loaf style). By request, here are the recipes:

BAKED POTATO SOUP
(Yield: 5-6 servings)
2 large baking potatoes
6 Tbs thinly sliced green onion (about 3)
3 Tbs butter
3 Tbs flour
2 tsp snipped fresh dill or 1/4 tsp dried dill
1/4 tsp salt
1/4 tsp pepper
4 cups milk
1 1/4 cups shredded American cheese
4 slices of bacon, crisp-cooked, drained,and crumbled

1. Bake potatoes at 425 degrees for 40-60 minutes (or until tender). Scoop out white portion of each potato. Break up any large pieces. Discard skins.
2. In a large saucepan cook 3 Tbs of the green onion in butter over medium heat until tender. Stir in flour, dill, salt, and pepper. Add milk all at once. Cook and stir for 12-15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese. Stir until cheese melts
3. Top each serving with the remaining cheese, green onion, and the bacon.

NOTE: I'm kind of a salt addict and I didn't feel like this recipe called for enough salt. If you are like me, you will need more salt! Also, I ended up needing to add more flour/corn starch to thicken mine up, so you may need to do that as well.
APPLE CRISP
4 medium apples (I prefer Granny Smith)
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
1/3 cup butter, softened
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
Whipped cream or vanilla ice cram, if desired

1. Heat oven to 375 degrees. Grease 8x8 inch pan.
2. Spread apples in pan. Mix remaining ingredients except cream and sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender.
4. Serve with whipped cream or vanilla ice cream

NOTE: If you like your apple crisp a little "gooier" you can use a can of apple pie filling instead of fresh apples.