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Hearty Baked Potato Soup


3 large russet potatoes
1/4 cup butter
1 small yellow onion, chopped
2 cloves garlic, minced
1/4 cup flour
2 cups chicken broth (or one 14-ounce can)
12 ounces evaporated milk
2 tsp seasoned salt
Toppings of your choice: shredded cheese, diced ham or crumbled bacon, chives or scallions, croutons...


Scrub whole potatoes; pierce skins several times with a fork.

Microwave potatoes for about 10 minutes (depending on your microwave) until tender. Cool slightly.

Melt the butter in a small pan over medium-high heat and add onion. Cook 6-7 minutes until onion is softened. Add minced garlic and cook 30 seconds more. Add flour and stir several minutes until thickened.

Gradually stir in evaporated milk and broth. Scoop the pulp from one potato, mash it slightly and add to soup. Cook soup on medium to bring to a boil. Add seasoning salt (to taste). Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through. Garnish with your choice of toppings.

4 hearty servings

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