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| RECIPE FOR BENNIGAN'S ULTIMATE BAKED POTATO SOUP |
| Title: | Bennigan's Ultimate Baked Potato Soup | | Category: | Restaurant | | Rating: |  | Instructions:
Bennigan's Ultimate Baked Potato SoupSource: Woman's Day magazine 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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