Recipe: Jen's Healthy(Er) Baked Potato Soup
Description: A deliciously scrumptious version of that all-too-well known hearty soup.  Made with lighter ingredients so it's a little more healthy than some of the other kinds out there!
Ingredients: [{"text": "4 medium baking potatoes, baked"}, {"text": "3 tablespoons butter"}, {"text": "1/4 cup diced onion (finely diced)"}, {"text": "1/4 cup flour"}, {"text": "1 (14 1/2 fluid ounce) can chicken broth"}, {"text": "1 (12 fluid ounce) can evaporated skim milk"}, {"text": "salt and pepper (to taste)"}, {"text": "crumbled bacon (optional)"}, {"text": "shredded cheddar cheese (optional)"}, {"text": "green onions (optional) or chives (optional)"}]
Instructions: Pre-bake your potatoes (I like to lightly spritz them with Pam and then sprinkle with salt and onion powder).
Melt the butter in a large saucepan over medium heat.
Add onion and cook until tender (about 1 or 2 minutes depending on how fine the dice).
Stir in flour and cook through.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from 1.5 potatoes (reserve skin) and mash up.   Add pulp to liquid mixture.   Cook over medium heat (stir frequently or the bottom will burn!) until mixture just comes to boil.
Dice up remaining potatoes and skin (not too small) and add to soup.
Add Salt and Pepper to taste.
Heat through and serve with optional toppings (but I love it as-is, really!).
Serves 4 small servings, 2 big servings.  Cook time includes time to bake potatoes.
