Baked Potato Soup

• 1/4 cup butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 (14 1/2-ounce) can chicken broth
• 1 (12-ounce) can Evaporated Milk
• 2 large or 3 medium baking potatoes, baked or microwaved
• Salt and ground black pepper to taste
• 4 strips bacon, cooked and crumbled
• 1/2 cup (2 ounces) shredded cheddar cheese
• 3 tablespoons sliced green onion

Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 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 potato(es); add to soup. Heat though. Season with salt and pepper.

Top each serving with bacon, cheese and green onion.