baked potato soup
 
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.) nestle 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 Tbsp  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 
 
servings: 4 
 
 
-- 
 
(ID: 77816) Mirror: rec.food.recipes: Wed, Nov 19, 2003


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