Ultimate Baked Potato Soup
3 pounds potatoes, scrubbed, pierced in several places
1 tablespoon butter
1 1/2 cups finely chopped onion
2 tablespoons minced garlic
1 (14.5 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper
Shredded cheddar cheese
Crumbled bacon
Preheat oven to 400. Bake potatoes for 1 hour until tender when pierced. Peel when cool enough to handle. Melt Butter in 4 to 6 quart pot over medium-low heat. Stir in onions and garlic. Cover. Cook for 10 minutes until soft, but not brown. Add two-thirds potatoes. Mash with potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining potatoes into small cubes. Add to soup, stir gently to reheat. Sprinkle each serving with cheese and bacon.