Recipe

This was so easy! I baked the potatoes in the oven for an hour at 425 degrees earlier in the day so all I had to do was scoop them from the skins, cut and put it all together. It was even yummier for breakfast this morning.

Baked Potato Soup
Ingredients:
6 medium baking potatoes, baked or microwaved
1 stick butter
1/4 cup chopped onion
4 Tbs Cornstarch
2 cups chicken broth or vegetable broth
2 cans (12 fl. oz.) 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 cornstarch. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potatoes; 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.