Friday, October 21, 2011

Baked Potato Soup

This soup was a major hit at the Dore household this evening. Craig and I both burned the roof of our mouths because we ate it too fast. The bacon on top really adds to the taste. This was definitely comfort food at its finest! Please note that this is a thick soup. I added more chicken broth because I thought mine was too thick. I also used 2 potatoes because mine were large.

Baked Potato Soup

1/4 C butter
1/4 C chopped onion
1 can of chicken broth (I used more to thin it out)
1 can of evaporated milk
1/4 C of all purpose flour
2-3 baked potatoes (depends on the size of the potato-bake in the oven or microwave ahead of time)

Melt butter in large saucepan. Add chopped onion and cook until tender. Stir in flour and stir. Then stir in evaporated milk and chicken broth. Dice potatoes and add to soup. Bring to a boil. Add salt and pepper to taste.

Optional Toppings:
Crumbled bacon
Cheese
Green onions