Bennigan's Style Potato Soup
A delicious, thick, and creamy version of my favorite soup, as I remember it.
Total Steps
14
Ingredients
11
Tools Needed
4
Ingredients
- 1 ounce ham base
- 2 quarts chicken stock
- 8 ounces yellow onion, diced
- 3 ounces margarine
- 3 ounces butter(optional)
- 2 pounds potatoes, cut to bite size
- 1 teaspoon black pepper
- 2 cups milk
- 3 ounces flour
- 3 ounces margarine
- 3 ounces butter(optional)
Instructions
Step 1
Combine chicken stock in a sauce pan with ham base.
Step 2
Stir until lumps are gone.
Step 3
In a separate stock pot, melt the first portion of margarine (or butter); add diced yellow onion and sauté until transparent.
Step 4
Add bite-sized potato pieces and pepper.
Step 5
Add the chicken stock mixture and stir until well mixed.
Step 6
Bring the mixture to a boil.
Step 7
In a small pan, melt the second portion of margarine (or butter) and add flour to create a roux. Cook until it is light brown in color.
Step 8
When the stock mixture comes to a boil, add the roux with a wire whisk.
Step 9
This will cause the soup to start thickening.
Step 10
Return to a boil.
Step 11
Slowly add the milk.
Step 12
If the soup is too thin, make additional roux and add it to the soup. Be sure to cook this additional roux until a tan color to eliminate the raw flour taste.
Step 13
If the soup is too thick, thin it out with more milk.
Step 14
Garnish with cheddar cheese, bacon, and green onions.