This recipe is liked by 2 person(s). |
Bennigan's Ultimate Baked Potato Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Woman's Day magazine
Yields 8 (1 cup) servings or 4 main dish servings | |
3 pounds | all-purpose potatoes, scrubbed |
and pierced in several places | |
1 tablespoon | stick butter or margarine |
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 |
Toppings | |
Shredded Cheddar cheese | |
Crumbled bacon | |
Chopped scallions |
Preheat 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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