Bennigan's Potato Soup

Heat oven to 400° F. Poke potatoes with fork and bake 1 Hour or until tender. Cool slightly and peel.

In large stockpot, melt butter over medium heat. Add onions and garlic. Cook until soft but not brown. Add two-thirds of the potatoes and mash in the pot using a potato masher or fork. Add chicken broth, milk, salt and pepper. Raise heat to bring to a low simmer for 5 minutes. Chop remaining potatoes into small cubes. Add to soup and stir gently.

Serve soup