Bennigans Baked Potato Soup

Copykat's picture

Oct. 17, 2012

Ingredients

Ham base 1 Tablespoon
Chicken base 1 Tablespoon
Chicken stock 2 Quart
Margarine 6 Tablespoon , divided
Onion 1/2 Cup (8 tbs) , diced
Russet potato 1 1/2 Pound , diced
Ground black pepper 3/4 Teaspoon
Flour 4 Tablespoon
Milk/Heavy cream 1 Cup (16 tbs)
For garnish
Parsley 1 Teaspoon (for garnish)

Directions

MAKING

1. In a sauce pan, combine ham and chicken bases and whisk until no lumps appear.

2. In a stockpot, melt 3 tablespoons margarine and sauté onions until transparent.

3. Add potato and pepper and stir until completely mixed.

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

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

6. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken.

7. Bring soup back to a boil, then slowly add the milk, whisking constantly.

8. When milk is incorporated remove from heat.

SERVING

9. Garnish with chopped parsley and serve.

TIPS

You can also add bacon bits, shredded cheese, and sliced scallions on the soup.

The Houston Chronicle suggests that the bases may not be available in supermarkets; they suggest that you use chicken broth and a piece of ham.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 288Calories from Fat 119

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 876 mg36.5%

Total Carbohydrates 33 g11%

Dietary Fiber 1 g4%

Sugars 6 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet