====== Hearty Baked Potato Soup ======

Serves 4

Serve along with cornbread, a salad, or some home-canned fruit and you’re set.

===== Ingredients =====

  * 3 large russet potatoes, cleaned, skins pierced 3-4 times with a fork
  * 1/4 cup butter or margarine
  * 1 small yellow onion, chopped
  * 2 cloves garlic, minced
  * 1/4 cup flour
  * 2 cups chicken broth (or one 14-ounce can)
  * 12 ounces evaporated milk (I use the fat-free kind)
  * 2 tsp seasoned salt
  * Optional toppings: shredded cheese, diced ham or crumbled bacon, chives or scallions, Tabasco sauce, croutons

===== Instructions =====
  - Microwave the potatoes 8-9 minutes until baked through. Set aside to cool slightly. 
  - Melt the butter in a soup pot over medium-high heat and add onion. Cook 6-7 minutes until softened. 
  - Add minced garlic and cook 30 seconds, until fragrant. 
  - Add flour and stir several minutes to make a thickened roux. Gradually stir in evaporated milk and broth. 
  - Scoop the pulp from one potato, mash it slightly and add to soup. 
  - Cook soup on medium to bring to a boil. Add seasoning salt (to taste). 
  - Dice the remaining two potatoes and empty skin of the third potato. Add to soup and heat through. 
  - Serve alone or topped with anything that sounds good to you.