Baked Potato Soup

This soup has received rave reviews!

  • 3 large baking potatoes, baked

  • Cooked and crumbled bacon (optional)

  • ¼ cup (½ stick) butter

  • ¼ cup chopped onion

  • ¼ 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)

  • 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 1 potato (reserve potato skin); mash. Add pulp to broth mixture.

  • Cook over medium heat, stirring occasionally, until mixture comes just to a boil.

  • Dice remaining potato skin and potato(es); add to soup. Heat through.

  • Season with salt and ground black pepper.

  • Top each serving with bacon, cheese and green onions, if desired.

Baked Potato Soup photo

PREP TIME: 15 min

TOTAL TIME: 10 min

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.

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