19 June 2011

Potato Soup


1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 can 14.5 oz chicken broth
1 can 12 oz evaporated milk
2 large or 3 medium baking potatoes, cooked
Cooked and crumbled bacon
Shredded cheddar cheese
Green onion (optional)


Melt butter in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally for 1 to 2 minutes until onion is tender. Stir in flour. Gradually stir in broth and evaporated milk.

Scoop pulp from 1 potato and mash (save skin). Add mashed pulp to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil.

Dice saved skin and the other potatoes and add to soup. Heat through. Season with salt and pepper.

Top each serving with bacon, cheese and green onions if desired.

Makes 4 servings.

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