I usually at LEAST double this recipe!
1/2 c butter/margarine
1/2 c chopped onion and garlic
1/2 c flour
Chicken broth (30 oz or so)
2 cans evaporated milk (or you can use regular or reconstituted milk instead...whatever's on-hand)
4-6 baked potatoes
cooked and crumbled bacon
shredded cheddar cheese
I bake potatoes in my crock pot all day so that this is put together really fast when I start dinner in the evening. To bake potatoes in a crock pot, wash and put potatoes in foil (and actually only the potatoes that will touch the crockery need the foil), then cook on low all day or high for about 4 hrs. They take on a nice roasty taste...very yummy and convenient.
Saute onion and garlic in butter. Stir in flour. Make into sauce by adding broth and milk.
Scoop the pulp from about two of your potatoes and add to the sauce. Bring to a boil gradually. Add remaining potatoes (diced so the soup has texture), add bacon, chives and cheese. Season to taste with salt and pepper.
Put sour cream on the table or use as garnish. Excellent if served with a crusty bread and salad.
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