• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Bennigan's Potato Soup

  • Recipe Submitted by on

Category: Soups, Potatoes

 Ingredients List

  • Garnett PJXG05A
  • 1 3/4 oz Ham base; (2-#40 scoop)
  • 2 qt Chicken stock
  • 8 oz Yellow onion; dice
  • 3 oz Margarine
  • 2 lb Potatoes; bite size
  • 1 1/2 ts 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.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?