Baked Potato Soup
This easy, creamy baked potato soup will warm you up on a cold day.
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; 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.
Nutritional 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.