Baked Potato Soup

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine - (1/2 stick)
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	15g / 0.5oz	All-purpose flour
1		Chicken broth - (14 1/2 oz)
1 can		Carnation evaporated milk - (12 oz)
2		Or 3 medium baking potatoes - baked or microwaved (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
4		Strips bacon - cooked, crumbled
1/2 cup	73g / 2.6oz	Shredded cheddar cheese - (2 oz)
3 tablespoons	45ml	Sliced green onion

Recipe Instructions

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.

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 potato skin and potato(es); add to soup. Heath though. Season with salt and pepper. Top each serving with bacon, cheese and green onion.

Hints

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

Source:
"Back of the Box Recipes at http://www.backofthebox.com"

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