Bennigan’s Baked Potato Soup recipe

This soup recipe from Bennigan's is so hearty and delicious it can be served as a meal! Creamy potato soup is topped with tasty cheddar, crispy bacon and chopped scallions to create the perfect winter dish.
Serves: 4

Ingredients
• 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
• 14 1/2 ounces chicken broth
• 3 cups milk
• 1 teaspoon salt
• 1/4 tablespoon pepper

Instructions
1. Preheat oven to 400 degrees 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-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.
4. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings