A simple baked potato soup recipe, perfect for a cold night.
Course Soup
Cuisine American
Keyword baked potato soup
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Author Deborah Harroun
Ingredients
1/4cupbutter
1/4cupchopped onion
1/4cupall-purpose flour
114.5oz can chicken broth
112 oz can evaporated milk
2large or 3 medium baking potatoesbaked or microwaved
cooked and crumbled baconfor serving
Instructions
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.