Baked Potato Soup
Photograph of creamy chowder with potato chunks, bacon and chives in white bowl
Photograph of creamy chowder with potato chunks, bacon and chives in white bowl
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 15 min
Cook 25 min
Total 40 min
Prep 15 min
Cook 25 min

This Baked Potato Soup is a perfect complement to any meal and sure to warm you up on a cold day.

Baked Potato Soup is a comforting delight perfect for chilly days or as a companion to festive occasions like St. Patrick’s Day. This recipe, brought to you by CARNATION® MILKS, is a wonder to prepare, especially with the addition of evaporated milk for soup that guarantees a creamy and rich texture. Made with NESTLÉ® CARNATION® Evaporated Milk, this potato soup evaporated milk recipe stands out with its deep flavors, and the inclusion of cooked and crumbled bacon, shredded cheddar cheese, and sliced green onions adds a delightful finish.

Indulge in this potato soup recipe with evaporated milk, where the blend of milk and potato soup creates a luscious and savory experience. The evaporated milk in potato soup infuses the dish with a smooth consistency, emphasizing the comforting and homey feel of this easy-to-make dish. A quick & easy option for busy nights or lazy afternoons, this soup is ideal for all skill levels and occasions.

Ingredients
Key Ingredient
A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Canned Milk

(12 oz)
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Directions
Cook Mode
Keep screen awake
Step 1
Melt butter in large saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture.
Step 2
Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.
VARIATION:
For a different twist to this recipe, omit the bacon, cheddar cheese and green onions. Cook 2 tablespoons shredded carrot with the onion and add 1/4 teaspoon dried dill to the soup when adding the broth. Proceed as above.

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