Bennigan's Ultimate Baked Potato Soup

 

Yields 8 (1 cup) servings or 4 main dish servings

 

3 pounds all-purpose potatoes, scrubbed

and pierced in several places

1 tablespoon stick butter or margarine

1 1/2 cups finely chopped onions

2 tablespoons minced garlic

1 (14 1/2 ounce) can chicken broth

3 cups milk

1 teaspoon salt

1/4 teaspoon pepper

 

Toppings

Shredded Cheddar cheese

Crumbled bacon

Chopped scallions

 

Preheat oven to 400 degrees F.

 

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.