Baked Potato Soup (magazine recipe sponsored by Nestle Carnation)

 1/4 cup butter

1/4 cup chopped onion

1/4 cup all-purpose flour

14.5 fl oz chicken broth

12 fl oz evaporated milk

2 large or 3 medium baking potatoes, baked or microwaved

Toppings: crumbled bacon, shredded cheddar cheese, sliced green onions, etc.

Melt butter in a large saucepan over medium heat. Add onions; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve skin); mash. Add to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil. Dice remaining potato skin and potatoes and add to soup. Heat through. Spoon into bowls and top with your choice of toppings.