Baked Potato Soup

This soup is sure to warm you up on a cold day.

1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 1/2 oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup (2 oz.) shredded cheddar cheese
3 tablespoons sliced green onion


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.

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.

Makes 4 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Nestle and www.verybestbaking.com.