Ingredients
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6 slices uncooked bacon, sliced crosswise into 1/4-inch pieces
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3 tablespoon all purpose flour
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1 (14 1/2 oz.) can chicken broth
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1 (12 oz.) can PET® Evaporated Milk
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1/2 cup thinly sliced green onion, plus 2 tablespoons for garnish
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2 large baking potatoes, baked or microwaved until tender
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1 cup shredded cheddar cheese, divided
Instructions
COOK bacon in large saucepan over medium heat until crisp. Remove bacon with slotted spoon; drain on paper towels.
ADD flour to 3 tablespoons bacon drippings, stirring until smooth. Gradually stir in chicken broth and milk. Add green onions. Bring to a boil over medium-high heat, stirring frequently.
DICE 1 unpeeled potato into 1/2-inch pieces. Peel remaining potato. Mash with fork. Add potatoes to soup mixture. Stir in salt and pepper. Reduce heat to low and simmer 10 minutes. Stir in 3/4 cup cheese and reserved bacon. Garnish individual servings with remaining cheese and green onions.