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Bennigan's Ultimate Baked Potato Soup

Source of Recipe

Women's Day Magazine


List of Ingredients

3 lbs all-purpose potatoes, scrubbed, and pierced in several places
1 tbsp butter
1 1/2 c finely-chopped onions
2 tbsp minced garlic
1 (14.5 oz) can chicken broth
3 cups whole milk
1 tsp salt
1/4 tsp freshly-ground black pepper

TOPPINGS
Shredded chedder cheese
Crumbled cooked bacon
Chopped scallions


Recipe

Heat oven to 400°. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.

Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings. Makes 8 one-cup servings or 4 main dish servings.