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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Quick and easy recipe from the Very Best Baking site. Ingredients:
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.) carnation evaporated milk |
2 large or 3 medium baking potatoes, baked or microwaved |
cooked and crumbled bacon (optional) |
shredded cheddar cheese (optional) |
sliced green onions (optional) |
Directions:
1. Bake potatoes (I use microwave method listed at end).
2. Melt butter in large saucepan over medium heat.
3. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender.
4. Stir in flour. Gradually stir in broth and evaporated milk.
5. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture.
6. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
7. Dice remaining potato skin and potato(es); add to soup. Heat through.
8. Season with salt and ground black pepper.
9. Top each serving with bacon, cheese and green onions, if desired.
10. To Microwave potatoes: Prick each potato liberally with a fork. (If you don't, they will explode.) Place potatoes on paper towel in microwave. Cook on high for approx. 5 minutes per potato. (I always have to cook mine longer than directed.)
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