A simple baked potato soup recipe, perfect for a cold night.
Photo Updated January 2013
It looks like it’s potato week here on Taste and Tell – this is my second potato dish this week!
I usually blog about just about everything I make. But lately – I blame it on the pregnancy – I’ve been a bit lazy. Especially over the holidays. Our meals were quite simple and nothing to really write about – just needing to get something on the table. This potato soup was one dish that I made – having no intentions to blog about it. It’s just a simple potato soup, after all. But after one bite of it, I knew I needed to blog about it. This was delicious!! And it was incredibly easy, fast and comforting.
I love it when the most unexpected dishes end up being the best ones!!
- ¼ cup butter
- ¼ cup chopped onion
- ¼ cup all-purpose flour
- 1 (14.5oz) can chicken broth
- 1 (12 oz) can evaporated milk
- 2 large or 3 medium baking potatoes, baked or microwaved
- cooked and crumbled bacon, for serving
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until tender. Stir in the flour. Gradually whisk in the broth and the evaporated milk.
- Scoop the potato pulp from one of the cooked potatoes; mash. Add the pulp to the broth mixture. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Dice the remaining potatoes (with skins) and add to soup. Heat through. Season with salt and pepper. Top each serving with crumbled bacon.