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Level medium
Course: Soup
Ingredients
- 3 lbs - potatoes
- 3 tablespoons - butter
- 3 tablespoons - all-purpose flour
- 3/4 cup - onions - finely chopped
- 1 tablespoon - garlic - minced
- 14 1/2 ounces - chicken broth
- 3 cups - milk
- 1 teaspoon - salt
- 1/4 teaspoon - pepper
Directions
- Heat oven to 400 degrees. Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.
- Melt butter in a 4 to 6-quart pot over medium-low heat. Stir in onions and garlic, cover and cook 10 minutes until soft, but not brown. Add flour to the melted butter and allow to cook for 1 minute.
- Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt, and pepper. Bring to a simmer, stirring occasionally. Season to taste before serving.
- Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.