Bennigan's Potato Soup (Restaurant Version)
ready in: under 30 minutes
recipe id: 17424
cook method: stovetop
1 3/4 ounce ham base
2 quarts chicken stock
8 ounces yellow onion, diced
3 ounces margarine
2 pounds potatoes, cut bite size
1 1/2 teaspoon black pepper
2 cups milk
3 ounces flour
3 ounces 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 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.
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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.