Bennigan’s Potato Soup

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Bennigan’s Potato Soup

Ease of Cooking: Medium Difficulty

Notes:
This recipe was spotted in the Houston Chronicle. If you do not have soup
base availible, please use a piece of ham or chicken for this.

Ingredients:
1 Tbsp. Ham Base
1 Tbsp. Chicken Base
6 Tbsp. margarine, divided
1/4 lb. yellow onion diced
1 lb. Potato diced
3/4 tsp. Ground Black Pepper
1 1/2 oz. flour
1 C. Milk
Chopped parsley for garnish

Preparation:
Combine ham and chicken bases in a saucepan and whisk until no lumps
appear. Melt 3 tablespoons margarine in a stockpot and saut? onions until
transparent. Add potato and pepper and stir until completely mixed. Add
chicken and ham stock. Add enough water to cover potatoes and stir until
mixture begins to boil.
While mixture is boiling, microwave the remaining 3 tablespoons margarine
20 seconds or until melted. Whisk flour into melted margarine and stir
until it forms a roux, and then pour into the stock. The soup will start
to thicken.
Bring soup back to a boil, then slowly add the milk, whisking constantly.
When milk is incorporated remove from heat. Garnish with chopped parsley
and serve.
The Houston Chronicle suggests that the bases may not be available in
supermarkets; they suggest that you use chicken boullion and a piece of
ham.
Source: CopyKat

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