Baked Potato Soup
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Main Ingredient | Potatoes (Yukon/Gold) |
Description
So easy and tasty for a winter day!
Ingredients
| 4 | T | Oleo |
| 1⁄4 | c | onion (chopped) |
| 1⁄4 | c | flour |
| 1 | cn | Chicken Broth (14.5 oz.) |
| 1 | cn | Carnation Evaporated Milk (12 oz) |
| 3 | potatoes (large, boiled/baked) |
Notes
A tasty addition if desired: Add 1 cup (4 oz) of finely shredded Cheddar cheese.
Instructions
Melt oleo in large saucepan over medium heat. Add onion, cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and milk.
Scoop potato pulp from 1 potato and mash and add to broth mixture.
Cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potatoes and add to soup. Heat thoroughly and serve hot.
Always Buy Colorado!!!