Monday, September 25, 2006


I fixed this soup for dinner last night, sort of a last resort, since my other meal plans went down the drain. That's what happens when you buy meat, thaw it out only to realize that it's bad.

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 :)


1/4 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


  1. The Baked Potato Soup sounds so good! I love Panera's Potato Soup and am always searching for a similar recipe, I may have to try this next week!

  2. I am making this tonight. thanks for typing it up
    what a darling site!

  3. just had to come back and tell you the soup was wonderful and i am making it again tonight!!!