Baked Potato Soup
From: Clare Nixon
3 lbs all-purpose potatoes, scrubbed and pierced
1 Tbsp. stick butter or margarine
1 ½ C. finely chopped onions
2 Tbsp. minced garlic
1 can (14 ½ oz) chicken broth
3 C. milk
1 tsp. salt
¼ tsp. pepper
TOPPINGS: shredded cheddar cheese, crumbled bacon & chopped scallions
Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle. 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. 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.