Ultimate Baked Potato Soup

• lbs potatoes, scrubbed and pierced in several places↗3 lbs
• tablespoon stick butter or 1 tablespoon margarine↗1 tablespoon
• cups finely chopped onions1 1⁄2 cups
• tablespoons minced garlic2 tablespoons
• (14 1/2 ounce) can chicken broth↗1
• cups milk↗3 cups
• teaspoon salt↗1 teaspoon
• teaspoon pepper↗1⁄4 teaspoon
• TOPPINGS
• shredded cheddar cheese↗
• crumbled bacon
• chopped scallion

Step-by-step instructions

1. 1

   Heat oven to 400°F

2. 2

   Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

3. 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. 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.