Ingredients:
¼ cup butter or margarine
¼ cup chopped onion
¼ cup all-purpose flour
1 (14 ½-ounce) can chicken broth
1 (12-ounce) can evaporated milk
2 large or 3 medium baking potatoes, baked
Salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
½ cup shredded cheddar cheese
Directions:
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 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 though. Add bacon. Season with salt and pepper.
Serve with cheese.
I make a light version of this soup using light margarine, turkey bacon, evaporated skim milk, and leave out the cheese altogether. It still tastes great. I also add shredded carrots and sliced mushrooms to up the nutritional content. I just saute the carrots and mushrooms in a little broth and add them into the soup after the milk and broth are mixed in. This soup gets thick after standing. I always add extra broth when I heat up leftovers.
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