Categories: Dinner, Not tried, Soup
Ingredients
- 3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
- 1/4 cup butter or margarine
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup flour
- 2 cups chicken broth (or one 14-ounce can)
- 12 ounces evaporated milk (I use the fat-free kind)
- 2 tsp seasoned salt
- Optional toppings: shredded cheese, diced ham or crumbled bacon, chives or scallions, Tabasco sauce, croutons
Directions
- Microwave the potatoes 8-9 minutes until baked through.
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Set aside to cool slightly.
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Melt the butter in a soup pot over medium-high heat and add onion.
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Cook 6-7 minutes until softened.
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Add minced garlic and cook 30 seconds, until fragrant.
- Add flour and stir several minutes to make a thickened roux.
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Gradually stir in evaporated milk and broth.
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Scoop the pulp from one potato, mash it slightly and add to soup.
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Cook soup on medium to bring to a boil.
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Add seasoning salt (to taste).
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Dice the remaining two potatoes and empty skin of the third potato.
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Add to soup and heat through.
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Serve alone or topped with anything that sounds good to you.