This is an easy "go-to" recipe on cold evenings! We love to top it with Baked Potato toppings that we have on hand.
1/4 cup (1/2 stick) butter
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can chicken broth
1 can (12 fl. oz.) evaporated milk
2 large or 3 medium baking potatoes, baked or microwaved
1. Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk.
2. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat stirring occasionally until mixture comes just to a boil.
3. Dice remaining potato skin and potatoes; add to soup. Heat through. This is great topped with all those baked potato toppers you like.
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