Redemption Baked Potato Soup

One of the great things about being a MMIT (Monogram Momma In-Training) is the great feeling of accomplishment that comes with a meal well-made.

When the husband-to-be and I first started dating, I tried to convince him of my �long-term potential� by doing crazy things like cooking from Cooking Light magazine to try and make a meal that is anything but light. The result was potato soup that tasted like liquid milk with dumplings.

I have been made fun of for this attempt for the last two years, so when I found the following recipe, I felt like I was in a good place to try again. And this time, I would throw �trying to keep it healthy� out the window.

The result was an amazing soup that took about 15 minutes to finish. And earning the respect of my fianc� with this newly named - redemption baked potato soup.


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.) NESTLɮ CARNATION� Evaporated Milk
3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
Shredded cheddar cheese (optional)
Sliced green onions (optional)


Directions:MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour (make sure to stir fully). 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 potatoes; add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.