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2 grandes o 3 patatas medianas para hornear, al horno o el microondas
1/4 taza (1/2 barra) de mantequilla o margarina
Cebolla picada 1/4 taza
1/4 taza de harina para todo uso
1 lata (14,5 fl oz) de caldo de pollo
1 lata (12 fl oz) de NESTLÉ ® CARNATION ® Leche Evaporada
Cocido y desmenuzado tocino, queso cheddar rallado, cebolla en rodajas (opcional)
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 1potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Diceremaining 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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1st Keep
 Rebeka_Cordoba_Rodriguez
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