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| Baked Potato Soup |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 29 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients:
2 large or 3 medium baking potatoes, baked or microwaved 5 Cooked and crumbled bacon (optional) 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.) Evaporated Milk Shredded cheddar cheese (optional) Sliced green onions (optional)
Preparation:
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 1
potato (reserve potato skin); mash. Add pulp to broth mixture. Cook
over medium heat, stirring occasionally, until mixture comes just to
a boil. Dice remaining potato skin and potato(es); add to
soup. Heat through. Season with salt and ground black pepper. Top
each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
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