Categories: Soups

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

Directions

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.

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