Ultimate Baked Potato Soup |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Restaurant Quality Ingredients:
3 lbs potatoes, scrubbed and pierced in several places |
1 tablespoon stick butter or 1 tablespoon 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 |
shredded cheddar cheese |
crumbled bacon |
chopped scallion |
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.
4. 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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