Baked Potato Soup

This recipe is for Bennigan's Ultimate Baked Potato Soup. I found it on the internet when I started looking for Potato Soup recipes.

Bennigan's Ultimate Baked Potato Soup

3 lb. all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon butter or margarine
1 1/2 cup finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 oz.) can chicken broth
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Toppings:
shredded Cheddar cheese
crumbled bacon
chopped scallions

Preheat oven to 400 degrees.

Bake potatoes for one 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 or 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.

Yield: Eight (1 cup) servings or four main dish servings.