• 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. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 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.
  2. 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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Rating: 2.7/5 (18 votes cast)

Bennigan’s Ultimate Baked Potato Soup, 2.7 out of 5 based on 18 ratings