Ultimate Baked Potato Soup

By ukiahgal67

Ingredients

• Toppings:
• 3 pounds all-purpose potatoes, scrubbed
• and pierced in several places
• 1 tablespoon stick butter
• 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
• Shredded Cheddar cheese
• Crumbled bacon
• Chopped scallions

Preparation

Step 1

Heat 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.