Bennigan’s Ultimate Baked Potato Soup

By AprilWeygand

Ingredients

• 3 lbs all-purpose potatoes, scrubbed and pierced in several places
• 1 tbsp. Stick butter or margarine
• 1 1/2 c. Finely chopped onions
• 2 tbsp. Minced garlic
• 1 can (14 1/2 oz.) chicken broth
• 3 c. Milk
• 1 tsp. Salt
• 1/4 tsp. Pepper
• Toppings: shredded cheddar cheese, crumbled bacon & chopped scallions

Preparation

Step 1

Heat oven to 400 degree f. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4 to 6 qt pot over medium low heat. Stir in onions and garlic, over and cook 10 min. 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.