b'T e m p t i n g T atersIngredients: Easiest Baked 3 to 4 medium potatoes, baked or microwaved Potato Soup1/4 cup (1/2 a stick) butter 1/2 a small onion, chopped 1/4 cup all purpose our 1 can (14.5 .oz.) chicken broth 1 can (12 .oz.) evaporated milk 3 green onion, sliced 1 cup shredded cheddar cheese 6 slices of precooked bacon, chopped 3 green onion, sliced salt and pepper to tasteDirections:Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in our and mix with the butter for 1 minute. Gradually stir in broth and evaporated milk. Scoop potato pulp from one potato and add it to the broth mixture and mash. Reserve the potato skin. Cook, stirring occasionally, until mixture comes just to a boil.Cube the remaining potatoes and the reserved potato skin; add to the soup. Heat through and season with salt and pepper. Top each serving with bacon, cheese and green onion.22 POTATO GROWER MAY/JUNE 2019'