Redemption Baked Potato Soup

One of the great things about being a MMIT (Monogram Momma In-Training) is the great feeling of accomplishment that comes with a meal well-made.

When the husband-to-be and I first started dating, I tried to convince him of my “long-term potential” by doing crazy things like cooking from Cooking Light magazine to try and make a meal that is anything but light. The result was potato soup that tasted like liquid milk with dumplings.

I have been made fun of for this attempt for the last two years, so when I found the following recipe, I felt like I was in a good place to try again. And this time, I would throw “trying to keep it healthy” out the window.

The result was an amazing soup that took about 15 minutes to finish. And earning the respect of my fiancé with this newly named - redemption baked potato soup.


1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1 can (14.5 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
3 medium baking potatoes, baked or microwaved
Cooked and crumbled bacon (optional)
Shredded cheddar cheese (optional)
Sliced green onions (optional)


Directions:MELT butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour (make sure to stir fully). Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potatoes; add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.