Yummy Potato Soup

28 Oct

Because tonight I need comfort food…


  • 3lbs of potatoes, scrubbed and pierced in several places
  • 1tbsp. of butter
  • 1 1/2 cups of finely chopped onions
  • 2 tbsp. of minced garlic
  • 1 can (14 1/2 oz) of garlic broth
  • 3 cups of milk
  • 1 tsp. of salt
  • 1/4 tsp. of pepper
  • shredded cheddar cheese
  • crumbled bacon
  • chopped scallions


  1. Heat oven to 400 degrees
  2. Bake the potatoes 1 hour or until tender when pierced. Peel when their cool enough to handle.
  3. Melt the butter in a 4 – 6 qt pot over medium low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown.
  4. Add 2/3 of the potatoes and mash. Add broth, milk, salt and pepper. Bring to a simmer, stirring occassionally.
  5. Cut remaining potatoes into small cubes, add to soup, and stir gently to reheat.
  6. Sprinkle with shredded cheddar cheese, crumbled bacon, and chopped scallions.



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