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Bennigan's Potato Soup Recipe

by Global Cookbook

Ingredients

1 3/4 ounce Ham base, (2-#40 scoop) 2 quart Chicken stock 8 ounce Yellow onion, dice 3 ounce Margarine 2 lb Potatoes, bite size

1 1/2 tsp Black pepper 2 c. Lowfat milk 3 ounce Flour 3 ounce Margarine

Directions

1. Combine chicken stock in sauce pan with ham base. Stir till lumps are gone. In separate stock pot: heat first margarine measurement; add in onion and sautee till transparent. Add in potato bite size pcs and pepper. Add in chicken stock mix and stir till well mixed. Bring mix to a boil. In small pan, heat second margarine measure and add in flour to create a roux. It should be light brown in color. When stock comes to a boil, add in roux with a wire whisk. This will cause the soup to start thickening. Return to a boil.
2. Slowly add in the lowfat milk. If the soup is too thin, make additional roux and add in it to the soup. If you need to do this, be sure to cook the roux till a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more lowfat milk.

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