I love soups. There is something very comforting about a nice hot bowl of soup.
But my time is limited, since I normally arrive home from work at 6:00 PM.
A recipe that is quick and easy is usually what I prepare for dinner.
I came across this one from Carnation and it has become a family favorite.
2 large or 3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
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
Shredded cheddar cheese (optional)
Sliced green onions (optional)
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.
I do adjust the amount of flour, because I find this soup can get very thick.
If that happens, I add extra chicken broth.