Bennigan’s Ultimate Baked Potato Soup

Bennigan's Restaurant Copycat Recipe

Serves 8

3 pounds all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon stick 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 teaspoons salt
1/4 teaspoons pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions

Heat the oven to 400 degrees. Bake the potatoes for 1 hour or until tender when pierced. Peel when cool enough to handle. Melt the butter in a 4 to 6 quart pot over medium low heat. Stir in te 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 the broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving. Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.