Benniganâs Ultimate 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 cheddar cheese, crumbled bacon & chopped scallions 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. http://groups.yahoo.com/group/CopycatsClones-n-BrandNames/ Famous restaurants, clones and the brand names you love....come see ____________________________________________________________________________________ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
