Charlene's Recipe

Baked Potato Soup

Category: soup

Serves 4

1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all purpose
1 can (14.5 oz) chicken broth
1 can (12 fl oz) Nestle Carnation Evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
salt
4 strips bacon, cooked and crumbled
1/2 cup (2 oz) shredded cheddar cheese
3 Tbsp sliced green onion
pepper

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 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 soup. Heat through. Season with salt and pepper. Top each serving with bacon and cheese and green onion.