Ingredients Jump to Instructions ↓

  1. 2 large or 3 medium baking potatoes, baked or microwaved

  2. 1/4 cup butter or margarine

  3. 1/4 cup chopped onion

  4. 1/4 cup all-purpose flour

  5. 1 (14 1/2-ounce) can chicken broth

  6. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  7. Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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