Baked Potato Soup
Source of Recipe
Internet
Recipe Introduction
Yields 8-1 cup servings
List of Ingredients
3 lb all purpose potatoes, scrubbed and pierced in several places.
1 Tbsp. butter or margarine
2 tsp. minced garlic
3 c. milk
1 tsp. salt
1-1/4 tsp. pepper
1-1/2 c. shredded cheddar cheese
1/2 lb bacon fried crispy and crumbled
1 can (14-1/2 oz)chicken brothRecipe
Preheat oven to 400*. Bake potatoes for 1 hour or until tender when pierced.Peel potato skin when cool enough to handle.
Melt butter in a 4-6 quart pot over medium low heat. Stir in garlic; cover and cook 10 minutes, until soft, but not brown. Add 2/3 of the potatoes, and mash with a poatao masher. Add broth, milk, salt and pepper. Bring to a simmer stirring occasionally. Add shredded cheese. cut remaining potatoes into small cubes, add to soup and stir gently. Sprinkle each serving with bacon bits and shredded cheese.
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