Baked Potato Soup
"Got this in an e-mail from preparedpantry.com. It sounds yummy!"
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
1 potful
- Serves:
- 4-6
ingredients
- 1⁄4 cup butter
- 1⁄2 medium onion, chopped
- 1 medium carrot, grated
- 1⁄4 cup flour
- 1 (15 ounce) can chicken broth
- 1 (12 ounce) can evaporated milk (not sweetened condensed)
- 3 medium russet potatoes, baked and cooled
- 1⁄2 cup grated cheddar cheese
- 1⁄2 teaspoon salt
- pepper
- 1⁄2 cup grated cheddar cheese (for garnish)
- 4 slices bacon, cooked crisp and snipped into pieces
- 3 tablespoons sliced green onions
directions
- Melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook until soft, stirring occasionally.
- Stir in the flour. Gradually stir in broth and evaporated milk. Cook over medium heat, stirring until mixture thickens and comes just to a boil.
- Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
- Add the cheese, salt, pepper and stir until the cheese is melted.
- Serve with grated cheese, bacon, and green onions on top.
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RECIPE SUBMITTED BY
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