Creamy Potato Soup

I had a little extra evaporated milk after making pumpkin pie, so I found this recipe on Carnation's website. It was so simple, and Doug loved it!

Creamy Potato Soup

2 tablespoons canola oil

1 medium onion, chopped

1 1/2 lbs potatoes (about 2 large potatoes), peeled and chopped into 1/4" pieces

3 1/2 cups water

1 chicken bouillon cube

3 tablespoons flour, mixed with 1/4 cup water

1 can evaporated milk

Heat oil in a large saucepan and saute onions for 1 or 2 minutes. Add potatoes, water, and bouillon, and bring to a boil, then lower to a simmer. Cook until tender, about 15 minutes. Add flour mixed with water and cook for 2 more minutes. Stir in milk and bring to a simmer. Serve with cheddar cheese, green onions, or bacon bits