Brent try these:
Baked Potato Soup
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14 1/2-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup (2 ounces) shredded cheddar cheese
3 tablespoons sliced green onion
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.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat though. Season with salt and pepper.
Top each serving with bacon, cheese and green onion.
Makes 4 servings.
Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onion. Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above.
Potato soup
1 medium onion, chopped
1/4 cup butter - divided use
3 cups chicken broth
1 teaspoon kosher or coarse salt
1/4 teaspoon white pepper
6 medium potatoes, peeled and cut into 1/2-inch cubes
1/4 cup all-purpose flour
3 cups 2% milk or cream if like it really rich
2 tablespoons chopped fresh flat-leaf parsley (or 1 tablespoon dried)
Additional chopped parsley for garnish
In a Dutch oven, melt 2 tablespoons butter over medium heat; add onion and cook until softened. Add chicken broth, salt, pepper and potatoes; bring to a boil. Cover and simmer until potatoes are tender, about 12 minutes.
In a 2-cup glass measure, melt the remaining 2 tablespoons of butter in the microwave on HIGH, about 15 to 20 seconds. Stir in the flour mixing well then microwave on HIGH for 30 seconds, stir and microwave another 30 seconds.
Slowy stir about 1 cup of the milk into flour/butter mixture until smooth and add to the soup, along with the remaining milk and bring to a boil, stirring constantly (mixture can easily scorch on the bottom of pan, stirring prevents this). Continue to cook and stir for another 2 to 3 minutes until broth is slightly thickened and bubbly. Remove from heat and stir in parsley.
To serve, ladle soup into bowls and sprinkle with additional parsley to garnish, if desired.
Makes 6 servings.
