Bennigan's Ultimate Baked Potato Soup

Recipe Ingredients

3 lbs	1362g / 48oz	All-purpose potatoes - scrubbed, and
		Pierced in several places
1 tablespoon	15ml	Butter or margarine
1 1/2 cups	93g / 3.3oz	Finely-chopped onions
2 tablespoons	30ml	Minced garlic
1		Chicken broth - (14 1/2 oz)
3 cups	711ml	Milk
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Toppings
		Shredded chedder cheese
		Crumbled cooked bacon
		Chopped scallions

Recipe Instructions

Heat oven to 400 degrees. 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.

This recipe yields 8 one-cup servings or 4 main dish servings.

Source:
CopyKat Recipes at http://www.copykat.com

Rating

Average rating:

8 (2 votes)

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