Ultimate Baked Potato Soup
By ukiahgal67
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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
Details
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.
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