Bennigan's potato soup
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Bennigan's potato soup
  Potato    Soups  
Last updated 6/12/2012 1:08:22 AM. Recipe ID 34830. Report a problem with this recipe.
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      Title: Bennigan's potato soup
 Categories: Soups, Potatoes
      Yield: 8 Servings
           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. 

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Recipe ID 34830 (Apr 03, 2005)

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