Best Ever Baked Potato Soup Recipe

Hello ladies!
It's a cold and nippy day here at the Chateau, and what a better thing to do than make some home made soup for lunch! 

Once cold weather hits, I like to make a different soup at least once a week.  I never buy canned soup!  For one, I don't care for it, and it's just so easy to make it yourself (not to mention a whole lot healthier!).  Today I made one of my very favorites, Baked Potato Soup.  It is very hearty, and oh so tasty!  I have made so many variations of this soup.  Today I added some Black Forrest ham that we had, as well as some shredded white cheddar cheese.  It was delicious, if I do say so myself!  In the past, I've also added a can of tiny shrimp for a chowder type soup (you can replace the chicken stock with a can of seafood stock).  I am sure that it would be equally good with a bit of broccoli, or even left over diced chicken as well.  the possibilities are endless!

          The Best Baked Potato Soup

• 2 large or 3 medium baking potatoes, baked (I like to bake them ahead of time.  They are much easier to dice when they have been refrigerated.)
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 can (14.5 fl. oz.) chicken broth
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions

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.

Recipe courtesy of Carnation Evaporated Milk

Here is a tip from me on baking your potatoes:

After scrubbing and drying your potatoes, prick with a fork a few times, then coat entire potato in a bit of olive oil, then sprinkle with Kosher salt.  Bake are usual, about 1 hour at 350 degrees. It is amazing what a difference this method makes! You will never want to make plain ol' baked potatoes again!  

 

Enjoy, and keep warm!!