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1. Melt butter in large saucepan over medium heat.
2. Add onion and cook, stirring occasionally, for 1 to 2 minutes or until tender.
3. Stir in flour. Cook, while stirring for 1 minute.
4. Gradually stir in broth and evaporated milk.
5. Scoop potato pulp from one potato; mash.
6. Add pulp to broth mixture.
7. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
8. Dice remaining potato skin and potato and add to soup.
9. Heat through.
10. Season with salt and pepper.
11. Top each serving with bacon, cheese and green onion.
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