Bennigan's potato soup

 
                           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.
   
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