Baked Potato Soup

1/4 cup butter

1/4 cup onion, chopped

1/4 cup all-purpose flour

1 (14 oz.) can chicken broth

1 (12 oz.) can evaporated milk

2 large or 3 medium baking potatoes, baked or microwaved

salt and pepper to taste

4 bacon strips, cooked and crumbled

1/2 cup shredded cheddar cheese

3 tbsp. sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1-2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and pepper. Top each serving with bacon, cheese, and green onion.

Yield: 4 servings