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Baked Potato Soup

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Ingredients You'll Need

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.

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