Baked Potato Soup

Ingredients:

• 2 large or 3 medium baking potatoes, baked or microwaved
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 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
  

Directions:

1. 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.
2. 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.
3. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and ground black pepper.
4. Top each serving with bacon, cheese and green onions, if desired.

VARIATION:

1. For a different twist to this recipe, omit the bacon, cheddar cheese and green onions.
2. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth.
3. Proceed as above.