Copycat Bennigan's Potato Soup-Lightened Version

Recipe by HeatherFeather
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 400°F.
  • Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
  • Let cool slightly, and when you can touch them without burning your 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 potatoes 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.