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 saute until transparent. Add potato 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.
Made this as directed with the exception of the suggestion to add bacon.
May 27, 2009
New to cooking
What is ham base? Would like to try this recipe.
CDKitchen Note: It is a soup base, check in your grocery store near the broth and bouillon
Sep 21, 2008
This soup is amazing! Especially when you add pieces of bacon and cheddar cheese. YUM!!
Feb 24, 2008
Excllent, very close to the restaurant recipe,but spicier.
Sep 23, 2007
Shannah Trailor "It Ain't So"
This soup is wonderful and very easy to make.
Jan 12, 2007
This is the exact recipe. I love it!!
Oct 9, 2005
Cubedtwice Member since: October 9, 2005
THis is the exact recipe! This will yield perfect soup. There is just one thing. Do not add the milk while the soup is boiling. Keep it at a low simmer, add the milk. Let simmer for 5 minutes then remove from heat. It will continue to thicken as it cools.
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