Baked Potato Soup
Makes 4 servings
1/4 cup (1 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can chicken broth
1 can evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
Cooked crumbled bacon
Shredded cheddar cheese
Sliced green onions
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 flesh 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. Spoon into bowls. Sprinkle each with toppings.
Yummy!
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