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 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
VARIATION: For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.
Nutrition Facts
Amount Per Serving
Servings: 4
Calories
380
Calories from Fat
160
%Daily Value*
Total Fat 18g
28%
Saturated Fat 12g
59%
Cholesterol 35mg
12%
Sodium 440mg
18%
Total Carbohydrate 37g
12%
Dietary Fiber 3g
12%
Sugars 5g
Protein 7g
Vitamin A
8%
Vitamin C
30%
Calcium
25%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
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