Ultimate Baked Potato Soup

• 3 lbs potatoes, scrubbed and pierced in several places
• 1 tablespoon stick butter or 1 tablespoon margarine
• 1 1/2 cups finely chopped onions
• 2 tablespoons minced garlic
• 1 (14 1/2 ounce) can chicken broth
• 3 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• TOPPINGS
• shredded cheddar cheese
• crumbled bacon
• chopped scallion

1. Heat oven to 400u0b0F
2. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
3. 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.
4. 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.

potatoes, butter, onions, garlic, chicken broth, milk, salt, pepper, toppings, cheddar cheese, bacon, scallion

Taken from www.food.com/recipe/ultimate-baked-potato-soup-182316 (may not work)