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Bennigan's Ultimate Baked Potato Soup

RG

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.

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

Source: Woman's Day magazine


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