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Benniganīs Baked Potato Soup (A Copy Cat Recipe)

Guest Author - Sandy Moyer

Benniganīs Baked Potato Soup

(A Copy Cat Recipe)

  • 3 lbs. potatoes (medium size)
  • 1 T. butter or margarine
  • 1-1/2 cups finely chopped onions
  • 2 T. minced garlic
  • 1 can chicken broth
  • 3 cups milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • optional toppings - bacon bits, shredded cheddar cheese, chives

Preparation -
Scrub the potatoes and pierce each one with fork a few times. Bake the potatoes in a preheated oven at 400° for 1 hour or until tender. Remove from the oven, let cool enough to handle, then peel the potatoes. Cut 3 of the potatoes into soup-size cubes, and set aside. Mash the remaining potatoes. In a Dutch oven, large saucepan or small stock pot, melt the butter or margarine over medium heat. Stir in the chopped onions and minced garlic. Reduce heat to low, cover and cook for about 10 minutes or until soft - do not brown. Stir in the mashed potatoes; mix thoroughtly. Add the chicken broth, milk, salt and pepper. Cook and stir over medium heat for a few minutes. Reduce heat, cover and simmer for about 20 minutes, stirring occasionally. Add the cubed potatoes, stir, and cook for a few more minutes or until heated through. Add any desired toppings to individual servings.


0208-minibuttons-120060 - 120x60
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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DīAngelo for details.

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