Baked Potato Soup
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 tablespoons all-purpose flour
- 3 medium baking potatoes, baked or microwaved
- 2 cups water
- 1 can (12 ounces) Nestlé® Carnation® Evaporated Lowfat 2% Milk
- 2 Maggi® Chicken Flavor Hard Bouillon Tablets
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 2 to 3 minutes or until tender. Stir in flour; cook, stirring constantly, for 1 minute.
Scoop potato pulp from 1 potato; mash. Reserve potato skin.
Gradually stir in water, evaporated milk, potato pulp and bouillon. Cook over medium heat, stirring occasionally, until mixture comes just to a boil.
Dice remaining potatoes and reserved potato skin. Add to soup. Heat through. Season with salt and ground black pepper.
Serve topped with toppings, if desired.