Bennigan's Potato Soup
Category: Soups
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Serves/Makes: 6
Ready in: 1-2 hrs
- 3 pounds starchy baking potatoes, scrubbed clean
- 1 tablespoon butter or margarine
- 1 1/2 cup onions, finely chopped
- 2 tablespoons fresh garlic, minced
- 1 can (14.5 ounce size) chicken broth
- 3 cups low-fat milk or whole milk
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
***Toppings***
- shredded Colby cheese, garnish (optional)
- crumbled bacon, garnish (optional)
- chopped scallions, garnish (optional)
Preheat oven to 400 degrees F. Poke potatoes with a fork several times and bake 1 hour or until tender when pierced. Let cool slightly, and when you can touch them without burning your fingers, peel potatoes. Melt butter in a large stockpot over medium-low heat. Add onions and garlic, cover and let sweat 10 minutes, or until soft but not brown. Add 2/3 of the potatoes and mash using a potato masher right in the pot. Add chicken broth, milk, and season to taste with salt and pepper. Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally. Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through. Ladle into serving bowls and garnish with any or all of the optional toppings.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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