Baked Potato Soup

Original submitter unknown

2 large or 3 medium baking potatoes, baked or micro waved
¼ cup (1/2 stick) butter or margarine
¼ cup chopped onion
¼ cup all purpose flour
1 (14.5 oz.) can chicken broth
1 (12 oz.) can evaporated milk
cooked and crumbled bacon, shredded cheddar cheese, sliced green onions

1. Melt butter in a 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.

2. Scoop potato pulp from 1 potato(reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.

3. Dice remaining potato skin and potatoes. Add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.