CREAMY BAKED POTATO SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 large or 3 medium baking potatoes, baked or microwaved
  • Cooked and crumbled bacon (optional)
  • 1/4 cup (1/2 stick) butter or margarine
  • 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

  • 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.
  • VARIATION: 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. Proceed as above.

Notes

Categories: Bisque/Cream  Potato  Soup 

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