But I'm so thrilled with the way the soup turned out, it was really good. Just have to double or triple the recipe next time, as it doesn't make a lot. If you have a small family, it's fine, but even though we're only a family of four, it would have been great to have leftover soup for today :)
BAKED POTATO SOUP1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 ounces) chicken broth
1 can (12 ounces) NESTLE CARNATION Evaporated Milk
2 large or 3 medium baking potatoes baked or microwaved
Salt and pepper to taste
4 bacon strips, cooked and crumbled (I used bacon bits, they worked fine)
1/2 cup shredded cheddar cheese (I used mozarella and it was really good too)
3 tablespoons sliced green onion
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 potatos (including skin); add to soup. Heat through.
Season with salt and pepper. Top each serving with bacon, cheese and green onion.
Yield: 4 servings