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Bennigan's Ultimate Baked Potato Soup

List of Ingredients




Bennigan's Ultimate Baked Potato Soup


Notes:
Fellow viewer Christina spotted this one in one of her Women's Day magazines.
Way to go! This makes either 8 cup servings or 4 main dish servings.

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:
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.



Recipe