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3 lbs starchy baking potatoes, scrubbed clean
1 tablespoon butter or margarine
1 1/2 cups onions, finely chopped
2 tablespoons fresh garlic, minced
1 (14.5 ounces) can chicken broth
3 cups 1% low-fat milk or whole milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
shredded colby cheese, garnish (optional)
crumbled bacon, garnish (optional)
chopped scallions, garnish (optional)
Preheat oven to 400 degrees F. Poke potatoes with a fork several times and bake 1 hour or until tender when pierced. Let cool slighly, and when
you can touch them without burningyour fingers, peel potatoes. Melt butter in a large stockpot over medium-low heat. Add onions and garlic, cover
and let sweat 10 minutes, or until soft- but not brown. Add 2/3 of the potaotes and mash using a potato masher right in the pot. Add chicken broth,
milk, and season to taste with salt& pepper. Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a
boil), stirring occasionally. Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through. Ladle
into serving bowls and garnish with any or all of the optional toppings.
1 tablespoon butter or margarine
1 1/2 cups onions, finely chopped
2 tablespoons fresh garlic, minced
1 (14.5 ounces) can chicken broth
3 cups 1% low-fat milk or whole milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
shredded colby cheese, garnish (optional)
crumbled bacon, garnish (optional)
chopped scallions, garnish (optional)
Preheat oven to 400 degrees F. Poke potatoes with a fork several times and bake 1 hour or until tender when pierced. Let cool slighly, and when
you can touch them without burningyour fingers, peel potatoes. Melt butter in a large stockpot over medium-low heat. Add onions and garlic, cover
and let sweat 10 minutes, or until soft- but not brown. Add 2/3 of the potaotes and mash using a potato masher right in the pot. Add chicken broth,
milk, and season to taste with salt& pepper. Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a
boil), stirring occasionally. Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through. Ladle
into serving bowls and garnish with any or all of the optional toppings.
