Baked Potato Soup

prep time:: 15 min
total time:: 10 min

Makes 4 servings

Becky Feekin

This soup has received rave reviews!

ingredients

3 large baking potatoes, baked
Cooked and crumbled bacon (optional)
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) Evaporated Milk
Shredded cheddar cheese (optional)
Sliced green onions (optional)

directions

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.
2
Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture.
3
Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
4
Dice remaining potato skin and potato(es); add to soup. Heat through.
5
Season with salt and ground black pepper.
6
Top each serving with bacon, cheese and green onions, if desired.

notes

For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth.

Source: Becky Feekin