Easy Baked Potato Soup
Rate this recipe 4/5 (2 Votes)
- 1/4 cup butter
- 1/4 cup chopped onion
- 1/4 cup flour
- 1 can chicken broth
- 1- 12 oz can evaporated milk
- 2 or 3 baked potatoes
Level of difficulty Average
Cost Average budget
Melt butter in large saucepan. Saute onion. Stir in the flour and slowly add broth and evaporated milk.
Scoop pulp from 1 potato and mash. Add the broth mixture and bring to a boil.
Dice remaining potatoes and add. Heat through.
Serve with crumbled bacon on top. Could also cook with bacon inside soup or add ham or corn.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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