Bennigans Ultimate Baked Potato Soup

This is so delicious and I have not made it in a long time. But fantastic on a cool crisp night. I was inspired to post this after reading Nicki's delicious sounding recipe for Potage Parmentier caught my eye.

3 pounds all-purpose potatoes, scrubbedand 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.

Comments

Unknown said…
Sounds pretty yummy. If you are interested in making creme fraiche, it's very easy.....just didn't have the time myself. I hear that it is very similar to sour cream except milder. My girlfriend I met here but is now back home in San Diego with her sailer also has a site: http://betweenrandomplanets.typepad.com/unpretentious_passion/
5:34 AM
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