Baked Potato Soup
- Reviews 5
Ready In: 45 mins
Serves: 8
Ingredients
- 1⁄2 cup butter
- 1 onion, finely chopped
- 1 cup carrot, minced
- 2 cans chicken broth
- 2 cans evaporated milk
- 1⁄2 cup flour
- 3 large baking potatoes, baked and skinned
- salt and pepper
- 8 slices cheddar cheese (I used the individually wrapped sandwich cheese)
Directions
- In a large pot, melt butter and add onions and carrots and cook until tender, 1-2 minutes.
- Stir in flour to make a roux.
- Add milk one can at a time, bringing to a boil after each can.
- Add both cans of broth.
- Mash well 2 of the potatoes, adding some soup to each to make them nice and creamy and nearly lumpless.
- (I used an electric mixer) Add those to the soup and stir well.
- Chop the last potato and add to soup.
- Simmer on low, stirring often until soup thickens a bit.
- Add the cheese and stir until melted, then serve with french bread and a large salad.
- Voila!
- Dinner!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off