Bennigan's Potato Soup

By carvalhohm

Ingredients

• 1 tablespoon Ham Base
• 1 tablespoon Chicken Base
• 2 quart chicken stock
• 6 tablespoon margarine, divided
• 1/2 cup yellow onion diced
• 1 1/2 pounds russet potato diced
• 3/4 teaspoon Ground Black Pepper
• 4 tablespoons flour
• 1 cup milk
• Chopped parsley for garnish

Details

Adapted from copykat.com

Preparation

Step 1

Combine ham and chicken bases in saucepan and whisk until no lumps appear.

Melt 3 tablespoons margarine in stockpot and saute onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock 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 into the stock. The soup will start to thicken.

Bring soup back to boil, then slowly add milk, whisking constantly. When milk is incorporated remove from heat. Garnish with chopped parsley and serve.

You can also add bacon bits, shredded cheese, and sliced scallions on soup.

Bases may not be available; use chicken broth and piece of ham.