Monday, July 12, 2010

EASY Baked Potato Soup

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

  1. Melt butter in large saucepan over medium heat.
  2. Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender.
  3. Stir in flour.
  4. Gradually stir in broth and evaporated milk.
  5. Scoop potato pulp from 1 potato (reserve potato skin); mash.
  6. Add pulp to broth mixture.
  7. Cook over medium heat stirring occasionally until mixture comes just to a boil.
  8. Dice remaining potato skin and potatoes; add to soup.
  9. Heat through.

This is great topped with all those baked potato toppers you like

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