Instructions: 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 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

This recipe yields 8 one-cup servings or 4 main dish servings.

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