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Bennigan's Potato Soup Close Clone Recipe

1 3/4 ounces ham base -- (2-#40 scoop)
2 quarts chicken stock
8 ounces yellow onion -- dice
3 ounces margarine
2 pounds potatoes -- bite size
1 1/2 teaspoons 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 sauté 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.

Note: This is a close clone Recipe

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