Loaded Baked Potato Soup |
| Name: |
Regina Fox |
| Base: |
MCLB Albany |
| Recipe: |
Loaded Baked Potato Soup
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk
2 large or 3 medium baking potatoes: baked or microwaved
salt and pepper to taste
Optional for Loaded Baked Potato Soup:
4 bacon strip, cooked and crumbled
1/2 cup shredded cheddar cheese
3 tablespoons sliced green onion
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 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 through. Season with salt and pepper. For Loaded Baked Potato Soup top each serving with bason, cheese, and green onion. Yield: 4 servings.
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