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

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.