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Baked Potato Soup
Prep. Time: 15-20 minutes Cook Time: 20 minutes Serves: 4
Ingredients
- 1 (12 ounce) can Nestle Carnation Lowfat 2% Evaporated Milk
- 1/4 cup Green Onions, sliced
- 1/3 cup Reduced Fat Sharp Cheddar Cheese, Shredded
- 1 ounce Weis Quality Turkey Bacon, cooked, drained, and crumbled
- 2 large or 3 medium Russet Potatoes, baked or microwaved
- 1 Tbsp. Weis Quality Unsalted Butter
- 1/4 cup Onion, chopped
- 1/4 cup Weis Quality All-Purpose Flour
- 1 (14.5 ounce) can Weis Quality Reduced Sodium Chicken Broth
- Salt and Freshly Ground Black Pepper, to taste
Instructions
Melt butter in large saucepan over medium heat. Add onion and 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 one potato (reserve potato skin); and mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potatoes; add to soup and heat through. Season with salt and ground black pepper to taste. Garnish each serving with turkey bacon, cheese and green onions.
