Baked Potato Soup

Name: Baked Potato Soup
Prep time: 10 min
Cook time: 24 min
Yield: 6
Ingredients: 2 lbs (1 kg) baking potatoes (3-4); 2 tbsp (30 mL) butter or margarine; 1 medium onion, chopped; 2 tbsp (30 mL) all purpose flour; 3 cups (750 mL) chicken broth; 1 can (354 mL) Carnation® Fat Free, 2% or Regular Evaporated Milk 2% Evaporated Partly Skimmed Milk; 1/2 tsp (2 mL) each; salt and pepper; 1/2 cup (125 mL) shredded old Cheddar cheese; Garnish:; fresh parsley, chopped; 1/3 cup (75 mL) shredded old Cheddar cheese

Prep Time 10 mins

Cook Time 24 mins

Serves 6

Difficulty N/A

Ingredients

2 lbs (1 kg) baking potatoes (3-4)
2 tbsp (30 mL) butter or margarine
1 medium onion, chopped
2 tbsp (30 mL) all purpose flour
3 cups (750 mL) chicken broth
1 can (354 mL) Carnation^® Fat Free, 2% or Regular Evaporated Milk
1/2 tsp (2 mL) each; salt and pepper
1/2 cup (125 mL) shredded old Cheddar cheese
Garnish:
fresh parsley, chopped
1/3 cup (75 mL) shredded old Cheddar cheese

2% Evaporated Partly Skimmed Milk

Directions

Step 1:

Prick potato skins with fork. In microwave oven, bake potatoes on High (100%) for 10-12 minutes, turning once, or until potatoes are tender. Cool. Cut potatoes in half lengthwise. With spoon, scoop out potato (discard skins) and coarsely mash potato with fork. Set aside.

Step 2:

In a large saucepan, melt butter over medium heat. Sauté onion about 3 minutes. Stir in flour, heat about 1 minute. Pour in chicken broth; bring to boil, stirring frequently.

Step 3:

Add evaporated milk, potatoes, salt and pepper; heat through, about 5 minutes, stirring often. Remove from heat; stir in cheese until melted.

Step 4:

Garnish: Serve in bowls and sprinkle with parsley and cheese.