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Ingredients

• 6 slices uncooked bacon, sliced crosswise into 1/4-inch pieces

• 3 tablespoon all purpose flour

• 1 (14 1/2 oz.) can chicken broth

• 1 (12 oz.) can PET® Evaporated Milk

• 1/2 cup thinly sliced green onion, plus 2 tablespoons for garnish

• 2 large baking potatoes, baked or microwaved until tender

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 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.