Baked Potato Soup

Recipe from Nestle's Very Best Baking site

2-3 russett potatoes, baked or microwaved
1/4 c. butter
1/4 c. onion, chopped
1/4 c. flour
1 can chicken broth (14.5 oz)
crumbled bacon, shredded cheese, sliced green onions (optional)

In a large saucepan, melt butter and sautee onions until tender. Add flour and stir until smooth. Gradually add in chicken broth and evaporated milk. Scoop potato pulp out of one potato (reserve skin) and mash. Add to the saucepan and cook over medium heat until soup comes to a boil. Dice remaining potatoes and potato skin, add to the soup. Heat through, being careful not to boil. Season with salt and pepper to taste. Serve immediately, topped with bacon, cheese and onions, if desired.