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Bennigan's Baked Potato Soup Recipe

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This recipe for Bennigan's Baked Potato Soup is from The Deerberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T ham base
1 qt chicken broth
1/4 lb onions, diced
1-1/2 oz margarine
1 lb potatoes
3/4 tsp black pepper
1 c milk
1-1/2 oz flour
1-1/2 oz margarine
Directions:
Directions:
Cook the potatoes until they are just done, drain and cool. When cool, cut into cubes. In a saucepan whisk together the ham base and chicken broth until there are no lumps. Melt 1-1/2 oz of margarine and add the onions; saute until the onions become transparent. Add the cubed potatoes and pepper and stir until completed mixed. Add the chicken/ham stock and stir until the mixture begins to boil. In a separate pan, melt the other 1-1/2 oz of margarine. Whisk in the flour to create a roux. Once the chicken/ham stock comes to a boil, add the roux using a wire whisk. The soup will start to thicken. Bring the soup to a boil again and then slowly add the milk while stirring. When all the milk has been added and completed stirred in, remove from heat. May garnish with parsley and/or bacon.
Personal Notes:
Personal Notes:
This is the recipe Alicia has been begging for me to find -- it only took me a few weeks to locate it!

 

 

 

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