Couldn't Be Easier Potato Soup

1/4 c. butter
1/4 c. chopped onion
1/4 c. all-purpose flour
1 can (14 oz) chicken broth
1 can (12 oz) evaporated milk (NOT condensed milk!)
2 - 4 potatoes, baked or microwaved (leftover baked potatoes work fine here)

Optional toppings: salt and pepper, shredded cheese, sliced green onion, crumbled cooked bacon

Melt butter in large pan over medium heat. Add onion and cook for 1 - 2 minutes or until tender stirring often. Stir in flour. Let cook and bubble for 1 minute. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato, mash with fork, and stir into soup. Cook over medium heat, stirring occasionally until mixture comes just to boil. Dice remaining skin and potatoes and add to soup. Heat through. Season with salt and pepper and top each serving with cheese, green onion, and bacon.

I make this often in the winter. Usually I'll make the baked potatoes in the microwave in the afternoon and let them cool for an hour or two, then make the soup. This doesn't take long-- it's usually ready for me in 15 minutes or so. I love to serve this with homemade wheat bread.

*This soup is similar to the Walkabout Soup served at Outback Steakhouse, and Bennigan's Potato Soup.