Bennigan's Potato Soup
Yield: 8 Servings
1 3/4 oz Ham base
2 qt Chicken stock
8 oz Yellow onion,dice
3 oz Margarine
2 lb Potatoes,bite size
1 1/2 t Black pepper
2 c Milk
3 oz Flour
3 oz Margarine
Combine chicken stock in sauce pan with ham base.
Stir until lumps are gone. In separate stock pot: melt first margarine
measurement; add onion and sautee until transparent. Add potato bite size
pieces and pepper.
Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small
pan, melt second margarine measure and add flour to create a roux. It should be
light brown in color.
When stock comes to a boil, add roux with a wire whisk. This will cause the
soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too
thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color. This will get rid
of the raw flour taste. If the soup is too thick, thin it out with more milk.
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