Baked Potato Soup

Soups are a fall favorite and this soup is no exception.  I stumbled upon this recipe when I was searching for a quick dinner recipe.  I had all the ingredients on hand so I gave it a try.  I was skeptical because I've tried a few other similar recipes in the past and I just wasn't impressed.  But this recipe was a surprise and it received compliments from my husband and son.  This recipe is definitely a keeper.

¼ c butter
¼ c chopped onion
1 can (14-oz.) chicken broth
1 can (12-oz.) evaporated milk
3 medium baking potatoes, baked
Salt and pepper to taste
4 bacon strips, cooked and crumbled
½ c shredded cheddar cheese

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. 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. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon and cheese. Makes 4 servings.