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Baked Potato Soup Recipe

Photo by: Taste of Home

Keep this comforting recipe in mind when you're crunched for time and want to use up leftover baked potatoes. Not only is it delicious, but it's easy to prepare.

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 ounces) chicken broth
1 can (12 ounces) Nestlé® Carnation® Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and pepper to taste
4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
3 tablespoons sliced green onions

Directions

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. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onion. Yield: 4 servings.

Baked Potato Soup published in Taste of Home Cooking School Collection Fall 2006, p15

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