Copycat Bennigan's Potato Soup-Lightened Version
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 lbs starchy baking potatoes, scrubbed clean
- 1 tablespoon butter or 1 tablespoon margarine
- 1 1⁄2 cups onions, finely chopped
- 2 tablespoons fresh garlic, minced
- 1 (14 1/2 ounce) can chicken broth
- 3 cups 1% low-fat milk or 3 cups whole milk
- 1 teaspoon salt, to taste
- 1⁄4 teaspoon black pepper, to taste
- shredded colby cheese, garnish (optional)
- crumbled bacon, garnish (optional)
- chopped scallion, garnish (optional)
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.
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Reviews
-
i cheated and used bob evan's mashed potatoes and real ones for the chunks. i also but a little bit of bacon pieces and cheese while simmering to add to the flavor. and i did use lite pet milk. i would like to try the real stuff next time just to compare, but everyone seems to like it - it is very thick and filling....jill s.
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