BENNIGAN’S POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Potatoes
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
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. Addpotato 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.

Recipe By :

– - – - – - – - – - – - – - – - – -

Popularity: 3% [?]