 Baked Potato Soup
Here's a different twist to potato soup.
BAKED POTATO SOUP
3 lbs. all-purpose potatoes, scrubbed and pierced in several places
1 T. butter or margarine
1-1/2 C. finely chopped onions
2 T. minced garlic
1 can chicken broth
3 C. milk
1 t. salt
1/4 t. pepper
TOPPINGS: shredded colby cheese, crumbled bacon, chopped scallions
Heat oven to 400. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
Meanwhile, melt butter in 4-6 qt. 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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CHARLENE | 
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