Bennigan's Copycat Baked Potato Soup

By JanetLynn198

Total time: 1 1/2 hours
Carbs:
Calories:

Ingredients

• 3 pounds potatoes, scrubbed and pierced in several places
• 1 tbsp stick butter or margarine
• 1 1/2 cups finely chopped onions
• 2 tbsp minced garlic
• 14 1/2 oz chicken broth
• 3 cups milk
• 1 tsp salt
• 1/4 tbsp pepper

Preparation

Step 1

1. Preheat oven to 400F.

2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

3. Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 mins 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.

4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings