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Bennigan's Potato Soup

Bennigan's Potato Soup


  • 1 3/4 ounces ham base (2-#40 scoop)
  • 2 quarts chicken stock
  • 8 ounces yellow onion, diced
  • 3 ounces margarine
  • 2 pounds potatoes, bite size
  • 1 1/2 teaspoons black pepper
  • 2 cups milk
  • 3 ounces flour
  • 3 ounces margarine


  1. Combine chicken stock in sauce pan with ham base. Stir until lumps are gone.
  2. In separate stock pot: melt first margarine measurement; add onion and sauté until transparent.
  3. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.
  4. In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color.
  5. 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.
  6. If the soup is too thin, make additional roux and add it to the soup. Make 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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