Baked Potato Soup

• butter or 1/4 cup margarine↗1⁄4 cup
• chopped onion1⁄4 cup
• all-purpose flour↗1⁄4 cup
• (14 1/2 ounce) can chicken broth↗1

  14 1/2 ounce

• (12 fluid ounce) can evaporated milk↗1

  12 fluid ounce

• baking potatoes, baked or microwaved↗2 -3
• salt & fresh ground pepper
• slices bacon, cooked and crumbled↗4
• shredded cheddar cheese (2 oz.)↗1⁄2 cup

  2 oz.

• sliced green onions3 tablespoons

Step-by-step instructions

1. 1

   Melt butter in large saucepan over medium heat.

2. 2

   Add onion; cook, stirring occasionally for 1-2 minutes or until tender.

3. 3

   Stir in flour.

4. 4

   Gradually stir in broth and evaporated milk.

5. 5

   Scoop potato pulp from one potato; mash.

6. 6

   Add pulp to broth mixture.

7. 7

   Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es) add to soup.

8. 8

   Heath though.

9. 9

   Season with salt and pepper.

10. 10

    Top each serving with bacon,cheese and green onion.

11. 11

    VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion.

12. 12

    Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth.

13. 13

    Proceed as above.