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This soup is sure to warm you up on a cold day.

Baked Potato Soup

1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 (14 1/2-ounce) can chicken broth
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
2 large or 3 medium baking potatoes, baked or microwaved
Salt and ground black pepper to taste
4 strips bacon, cooked and crumbled
1/2 cup (2 ounces) shredded cheddar cheese
3 tablespoons sliced green onion

1. 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.
2. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
3. Dice remaining potato skin and potato(es); add to soup. Heat though. Season with salt and pepper.
4. Top each serving with bacon, cheese and green onion.

Makes 4 servings.

Variation: For a different twist to this recipe, omit the bacon, cheddar cheese and green onion. Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth. Proceed as above.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.