Ingredients
3 lbs all-purpose potatoes
1 T butter
1 1/2 c finely chopped onions
2 T minced garlic
1 can (14.5) oz chicken broth
3 c milk
1 t salt
1/2 t pepper
shredded cheddar cheese
crumbled bacon
chopped scallions
Preparation
Heat oven to 400 degrees. Bake potatoes 1 hr or until tender when pierced. Peel when cool enough to handle. Melt butter in a 4 to 6 quart 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. Season to taste before serving. Cut remaining potatoes into small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings
