Monday, April 27, 2015

#3474 - Loaded Baked Potato Soup

(by Shirley McNevich)

3 medium red potatoes (baked)
1/4 cup softened butter
1/4 cup chopped onions
1/4 cup flour
14oz. chicken broth
1 - 12oz. can Carnation evaporated milk
6 slices bacon (cooked and crumbled--more if you wish)
shredded cheddar cheese
chopped green onions (optional)

In a saucepan over medium heat add butter--melt. Add chopped onions--cook/stir until onions are getting tender. Add flour--stir well. Add chicken broth and evaporated milk--stir well, then turn heat back to simmer. While mixture is simmering, slice the baked potatoes, scoop out the insides of the baked potatoes and add to the soup mixture--stir well. Add HALF of the crumbled bacon--stir well. Turn heat up a bit and cook/stir until just starting to boil, then turn heat back a bit. Optional--chop the potato skins and add them to the soup mixture--stir. Taste--add salt and pepper to your taste, then stir again. Serve soup in bowls and top with remaining crumbled bacon, shredded cheddar cheese and chopped green onions. Note: soup has much more baked potato flavor if you add the chopped potato skins.

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