If you're making it for a big crowd you'll have to double or even triple the recipe....I added about two cups of water at the end, and then a little bit more flour to thicken it up, otherwise it wouldn't have been nowhere near enough for us four. We love our soup and hubby usually takes leftovers to work.
Hearty Baked Potato Soup
Recipe from: A Good Appetite
3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
2 slices of good bacon, cut into 1/2 pieces
1 1/2 T unsalted butter
1 small onion, chopped
2 cloves garlic, minced
1/4 c flour
2 c chicken broth or stock
12 oz fat-free evaporated milk
2 t seasoning salt
1/2 c cooked ham, chopped (optional)
4 green onions, chopped
Microwave the potatoes until cooked through (every microwave is different, ours took about 14 minutes). Set the potatoes aside to cool.
Meanwhile, in a large soup pot cook the bacon over medium heat until crispy. Remove bacon to a paper towel to drain.
Add butter & onion. Cook until the onion is transparent, about 5 minutes. Add the garlic & cook until just fragrant. Add the flour & stir for 1 minute, do not allow the roux to brown. Slowly add the evaporated milk & broth while stirring. Scoop the pulp from one of the potatoes & mash it a bit. Add it to the soup. Bring the soup to a gentle boil, stirring occasionally. Add the seasoning salt. Dice the remaining two potatoes, skin & all (you can also dice the empty skin from the first potato). Add the diced potatoes, ham & bacon to the soup. Heat through. Serve with onions