Baked Potato Soup

For those with extra russet potatoes in storage: I tried this recipe from www.verybestbaking.com last night. It was really easy and yummy.

Ingredients:

• 2 large or 3 medium baking potatoes, baked or microwaved
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 can (14.5 fl. oz.) chicken broth
• 1 can (12 fl. oz.) evaporated milk
  
• Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions:
Melt butter in large saucepan over medium heat. Add onion; saute, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. 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. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.