Baked Potato Soup
  • 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
  1. Melt butter in large saucepan over medium heat.
  2. Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender.
  3. Stir in flour.
  4. Gradually stir in broth and evaporated milk.
  5. Scoop potato pulp from one potato; mash.
  6. Add pulp to broth mixture.
  7. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
  8. Dice remaining potato skin and potatoes; add to soup.
  9. Heat through.
  10. Season with salt and pepper.
  11. Top each serving with bacon, cheese, and green onion
  12. 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.