This recipe was given to us by Kate Kennedy (accounting) and has a reputation for making grown men call their mommies while eating it (it reminds them of Mom for those out there that are metaphorically challenged)….ENJOY!!!
3 pounds of baking potatoes (9-10 medium sized)
1 Tbls butter
1 ½ cup onions, finely chopped
2 Tbls fresh garlic, minced
1 can (14 oz) chicken broth
3 cups milk
1 tsp salt
¼ tsp pepper
Toppings: shredded cheddar, green onions, bacon
Preheat oven to 400 degrees and bake 1 hour until tender. (If I’m in a hurry, I cook them in the microwave)…
Let potatoes cool to touch – then peel…
Melt butter in a large stockpot over medium heat and add onions and garlic…
COVER – Simmer – and let the onions sweat – don’t let them brown – just soften…
Add 2/3 of the potatoes and mash in the pot with a masher…
Add chicken broth, milk and salt and pepper…
Raise the heat a little to bring it to a light simmer (almost a boil – but don’t boil)…
Chop remaining potatoes into small cubes, add to soup, and simmer till heated through…
Garnish individual bowls with chopped green onions, cheese and crumbled bacon…
Serves: 4-6
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