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  • ¼ cup (1/2 stick) butter or margarine
  • ¼ cup chopped onion
  • ¼ cup all-purpose flour
  • 1 can (14.5 oz.) chicken broth
  • 1 ½ cups (12-fluid oz. can) evaporate milk
  • 2 large or 3 medium baking potatoes, baked or microwaved
  • Salt and ground pepper to taste
  • 4 strips bacon, cooked and crumbled
  • ½ cup (2 ounces) shredded cheddar cheese
  • 3 Tablespoons sliced green onion


  • 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 potatoes; add to soup.
  • Heat through.
  • Season with salt and pepper.
  • Top each serving with bacon, cheese, and green onion
  • 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 ¼ teaspoon dried dill weed to the soup when adding broth. Proceed as above.

Categories: Chowder  Soup  Soup  Stew 
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