Bennigan's Ultimate Baked Potato Soup

Yield: 4 servings

Ingredients

Soup

• 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

Instructions

1. Heat oven to 400 degrees F.
2. Bake potatoes 1 hour or until tender when pierced.
3. Peel when cool enough to handle.
4. 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.
5. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.
6. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat.
7. Sprinkle each serving with toppings.

Attribution

Woman's Day magazine