1/4 C (1/2 stick) butter or margarine
1/4 C chopped onions
1/4 C. flour
1 C. (14 1/2 oz.) chicken broth
1 1/2 C (12 oz.) evaporated milk
2 large or 3 medium baking potatoes, bake in over or microwaved, if so desired.
Salt and Pepper to taste
4 strips bacon, cooked and crumbled
1/2 C (6 oz.) shredded cheddar cheese
3 T. sliced green onions
Melt butter in a Dutch oven over medium heat. Add onion and cook; stirring occasionally for 1-2 minutes.
Stir in the flour. Gradually add in and stir broth and evaporated milk.
Scoop potato pulp of one potato into a bowl and mash. Add to broth mixture,
Cook over medium heat, stirring occasionally until mixture just comes to a boil.
Dice the remaining potatoes with skins on and add to the soup, heat thoroughly seasoning with salt and pepper.
Top each serving with shredded cheese and green peppers and bacon crumbles.
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