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Categories:Viewed: 89 - Published at: 8 years ago
Ingredients
- 3 lb all-purpose potatoes scrubbed, and pierced in several places
- 1 Tbsp. butter or possibly margarine
- 1 1/2 c. finely-minced onions
- 2 Tbsp. chopped garlic
- 1 can chicken broth - (14 1/2 ounce)
- 3 c. lowfat milk
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper Shredded chedder cheese Crumbled cooked bacon Minced scallions
Method
- Heat oven to 400 degrees.
- Bake potatoes 1 hour or possibly till tender when pierced.
- Peel when cold sufficient to handle.
- Heat Butter in a 4- to 6-qt pot over medium-low heat.
- Stir in onions and garlic, cover and cook 10 min till soft, but not brown.
- Add in 2/3 of the potatoes and mash with a potato masher.
- Add in broth, lowfat milk, salt and pepper.
- Bring to a simmer, stirring occasionally.
- Cut remaining potatoes in small cubes.
- Add in to soup and stir gently to reheat.
- Sprinkle each serving with toppings.
- This recipe yields 8 one-c. servings or possibly 4 main dish servings.
