1. You can either microwave or bake the potatoes until soft. Then dice the potatoes. You can also clean, dice raw potatoes and fry in oil. If you choose the frying method, make sure you brown the potatoes. The caramelizing adds flavor to the soup.
2. Melt butter In large saucepan over medium heat and add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender.
3. Stir in flour. Gradually stir in broth and evaporated milk. Add the diced potatoes. Cook over medium heat, stirring occasionally, unfit mixture comes just to a boil.
4. Soup is ready when potatoes are soft. Spoon into bowls. Sprinkle each with toppings.
Tip: Spinkle cooked crumbled bacon, shredded cheddar cheese, or sliced green onions on top.
Tip: You may add sliced carrots.
Tip: I leae the skin on the potatoes.