Baked Potato Soup
2 large or 3 medium baking potatoes, baked or microwaved
1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.)
NESTLÉ® CARNATION® Evaporated Milk
Cooked and crumbled bacon, shredded
cheddar cheese, sliced green onions (optional
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.
Makes: 4 servings
Used with permission from Nestles and meals.com
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