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In a large saucepan, cook 3 Tbsp green onion in
butter until tender; stir in flour, dill, salt, and
pepper. Add milk all at once. Cook and stir until
thickened and bubbly. Cook and stir for 1 minute
more. Add the potato pulp and 1/2 cup of the shredded
cheese; stir until cheese melts. Ladle into bowls.
Garnish each serving with the remaining shredded
cheese, 3 Tbsp green onion, and bacon.
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