Bennigan's Baked Potato Soup
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 chedder cheese, crumbled bacon & chopped
1. Heat oven to 400°F.
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool
enough to handle.
3. Melt Butter in a 4 to 6 qt 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.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to
reheat. Sprinkle each serving with toppings.