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Bennigan's Potato Soup

Bennigan's Potato Soup

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Bennigan’s Potato Soup recipe

YIELD

8 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 15
TABLESPOON ML HAM BASE *
1 0.9
6 9E+1
TABLESPOONS ML MARGARINE
divided
¼ 113.4
POUND G YELLOW ONION
diced
1 453.6
POUND G POTATOES
diced
¾ 3.8
TEASPOON ML BLACK PEPPER
ground
1 ½ 43.3
OUNCES ML/G ALL-PURPOSE FLOUR
1 237
CUP ML MILK
1 15
TABLESPOON ML PARSLEY LEAVES
chopped for garnish

Directions

Combine ham and chicken bases in a saucepan and whish until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and sauté onions until transparent.

Add potato and pepper and stir until completely mixed.

Add chicken and ham stock and stir until mixture begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine 20 seconds or until melted.

Whisk flour into melted margarine and stir until it forms a roux into the stock.

The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly.

When milk is incorporated remove from heat.

Garnish with chopped parsley and serve.

NOTE: The bases may not be available in all supermarkets, it is suggested that you use chicken broth and a piece of ham.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 225 57% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 174mg 7%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 7g
Vitamin A 12% Vitamin C 18%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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