Copycat Recipes




Bennigan's Ultimate Baked Potato Soup
Serving Size: 4

Ingredients:


Cooking Directions:
-------- ------------ --------------------------------
3 pounds all-purpose potatoes -- scrubbed, and
pierced in several places
1 tablespoon butter or margarine
1 1/2 cups finely-chopped onions
2 tablespoons minced garlic
1 can chicken broth - (14 1/2 oz)
3 cups milk
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
=== TOPPINGS ===
Shredded chedder cheese
Crumbled cooked 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-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.

Cut remaining potatoes in small cubes. Add to soup and stir gently to
reheat. Sprinkle each serving with toppings.

This recipe yields 8 one-cup servings or 4 main dish servings.




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