Loaded Baked Potato Soup
2 large or 3 medium potatoes, baked½ cup butter
¼ cup finely chopped onion
¼ cup all-purpose flour
1 ¾ cups chicken broth
1 (12-oz.) can evaporated milk
Sliced green onions, optional
Shredded Cheddar cheese, optional
Crumbled cooked bacon, optional
Sour Cream, optional
Melt butter in a Dutch oven. Add onion, cook for 2 to 3 minutes until tender. Stir in flour. Slowly add chicken broth and milk, stirring to combine. Scoop pulp from potatoes and add to broth mixture. Cook over medium heat just until mixture comes to a boil. Ladle into bowls and garnish as desired. Yield: 4 cups.
Helen's note: If you prefer a chunky consistency, scoop pulp from one potato, add pulp to soup and reserve peel. Chop peel and remaining potato. Add to soup after it comes to a boil.