Baked Potato Soup
By á-174942
Ingredients
- 1/4 cup butter or margarine - (1/2 stick)
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1 can chicken broth - (14 1/2 oz)
- 1 can Carnation evaporated milk - (12 oz)
- 2 large or 3 medium baking potatoes baked or microwaved
- Salt to taste
- Freshly-ground black pepper to taste
- 4 strips bacon cooked, crumbled
- 1/2 cup shredded cheddar cheese - (2 oz)
- 3 tablespoons sliced green onion
Details
Servings 4
Preparation
Step 1
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heath though. Season with salt and pepper. Top each serving with bacon, cheese and green onion.
This recipe yields 4 servings.
Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onion. Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above.
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