Baked Potato Soup

Got this in an e-mail from preparedpantry.com. It sounds yummy!

• Ready In: 40 mins
• Serves: 4-6
• Yields: 1 potful

Ingredients

• 1⁄4 cup butter
• 1⁄2 medium onion, chopped
• 1  medium carrot, grated
• 1⁄4 cup flour
• 1 (15 ounce) can chicken broth
• 1 (12 ounce) can evaporated milk (not sweetened condensed)
• 3  medium russet potatoes, baked and cooled
• 1⁄2 cup  grated cheddar cheese
• 1⁄2 teaspoon salt
•  pepper
• 1⁄2 cup  grated cheddar cheese (for garnish)
• 4  slices bacon, cooked crisp and snipped into pieces
• 3  tablespoons  sliced green onions

Directions

1. Melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook until soft, stirring occasionally.
2. Stir in the flour. Gradually stir in broth and evaporated milk. Cook over medium heat, stirring until mixture thickens and comes just to a boil.
3. Scoop the pulp from the potatoes and add to the soup. Cook again until thick.
4. Add the cheese, salt, pepper and stir until the cheese is melted.
5. Serve with grated cheese, bacon, and green onions on top.