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    Bennigan's Ultimate Baked Potato Soup


    Source of Recipe


    Bennigan's

    This makes either 8 cup servings or 4 main dish
    servings.

    Ingredients:
    3 lbs all-purpose potatoes, scrubbed and pierced in several places
    1 Tbsp. stick butter or margarine
    1 1/2 C. finely chopped onions
    2 Tbsp. minced garlic
    1 can (14 1/2 oz) chicken broth
    3 C. milk
    1 tsp. salt
    1/4 tsp. pepper
    TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

    Preparation:
    1. Heat oven to 400°F.
    2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
    3. Melt Butter in a 4 to 6 qt 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.
    4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.
 

 

 

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