Copycat Bennigan'S Potato Soup-Lightened Version

• 3 lbs starchy baking potatoes, scrubbed clean
• 1 tablespoon butter or 1 tablespoon margarine
• 1 1/2 cups onions, finely chopped
• 2 tablespoons fresh garlic, minced
• 1 (14 1/2 ounce) can chicken broth
• 3 cups 1% low-fat milk or 3 cups whole milk
• 1 teaspoon salt, to taste
• 1/4 teaspoon black pepper, to taste
• shredded colby cheese, garnish (optional)
• crumbled bacon, garnish (optional)
• chopped scallion, garnish (optional)

1. Preheat oven to 400u0b0F.
2. Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
3. Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
4. Melt butter in a large stockpot over medium-low heat.
5. Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
6. Add 2/3 of the potatoes and mash using a potato masher right in the pot.
7. Add chicken broth, milk, and season to taste with salt & pepper.
8. Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
9. Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
10. Ladle into serving bowls and garnish with any or all of the optional toppings.

starchy baking potatoes, butter, onions, fresh garlic, chicken broth, milk, salt, black pepper, colby cheese, bacon, scallion

Taken from www.food.com/recipe/copycat-bennigans-potato-soup-lightened-version-61037 (may not work)