Directions:
Melt butter in large saucepan over a medium heat. Add onion and cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in stock and evaporated milk. Scoop potato pulp from one potato; mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potatoes and add to soup. Heat though. Season with salt and pepper. Top each serving with bacon, cheese, and green onion.