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Categories:Viewed: 23 - Published at: 7 years ago
Ingredients
- 1/4 cup butter or 1/4 cup margarine
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 1 (14 1/2 ounce) can chicken broth
- 1 (12 fluid ounce) can evaporated milk
- 2 -3 baking potatoes, baked or microwaved
- salt & fresh ground pepper
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese (2 oz.)
- 3 tablespoons sliced green onions
Method
- Melt butter in large saucepan over medium heat.
- Add onion; cook, stirring occasionally for 1-2 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.
