Recipes

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.