Baked Potato Soup
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can chicken broth
1 can (12 fl. oz.) Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
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 potatoes; add to soup.
This is great topped with all those baked potato toppers you like.
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