Bennigan's Ultimate Baked Potato Soup

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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