Baked Potato Soup

  • 1/2 cup shredded cheddar cheese
  • 14.5 oz chicken broth
  • 1/4 cup flour
  • 1/4 cup butter
  • 4 strips bacon, cooked and crumbled
  • 2 large baking potatoes, baked
  • 3 tblsp sliced green onions
  • 1/4 cup chopped onion
  • 12 oz evaporated milk
  • Salt and pepper to taste

cooking time:

  1. Melt butter in a large saucepan over medium heat.
  2. Add onion and cook, stirring occasionally, for one to two minutes or until tender.
  3. Stir in flour.
  4. Gradually stir in broth and evaporated milk.
  5. Scoop potato pulp from one potato and mash them.
  6. Add pulp to the broth mixture.
  7. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
  8. Dice remaining potato skin and potato and add to soup.
  9. Heat through.
  10. Season with salt and pepper.
  11. Top each serving with bacon, cheese and green onion.