Baked Potato Soup

2 large or 3 medium baking potatoes, baked or microwaved 1/4 cup butter or margarine 1/4 cup chopped onion 1/4 cup all-purpose flour 1 (14.5-ounce) can chicken broth 1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

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 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Makes 4 servings.

Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

Nutritionall Information Per Serving (1/4 of recipe): Calories: 380 Calories from Fat: 160 Total Fat: 18 g Saturated Fat: 12 g Cholesterol: 35 mg Sodium: 440 mg Carbohydrates: 37 g Dietary Fiber: 3 g Sugars: 5 g Protein: 7 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.