My heart is really longing for cool, crisp fall days. This dang Michigan weather is just not cooperating though. Oh well, I'll settle for this yummy soup instead and hope that the temps finally catch up with the calendar.
Baked Potato Soup
1/4 cup butter
1/4 cup finely chopped onion
1/4 cup flour
1 can (14 oz.) chicken broth
1 can (12 oz.) evaporated milk
2 large unpeeled baking potatoes, baked or microwaved
Salt and pepper to taste
4 bacon strips, cooked and crumbled
1/2 cup shredded cheddar cheese
3 tbls. sliced green onions
Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually whisk in broth and evaporated milk.
Scoop potato pulp from one potato into a small bowl and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese and green onions.
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