Carnation'S Baked Potato Soup - cooking recipe

Ingredients

1/4 cup butter (1/2 stick)
1/4 cup onion, chopped
1/4 cup all-purpose flour
1 (14 1/2 ounce) can chicken broth
1 (12 ounce) can evaporated milk
2 large baking potatoes, baked

Preparation

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 (reserving the 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 potato; add to soup; heat through.
Spoon into bowls.
Sprinkle each with your desired toppings.