This dish is similar to a favorite potato soup that many people went to Bennigan’s for. This is a thick and filling potato soup that warms the soul.
Who doesn’t love potato soup? While they call this baked potato soup, I think that really refers to how the soup gets topped with bacon, cheese, and green onions. You are going to get more potato flavor if you cook the potatoes in the liquid that is in the soup. If you have some left over potatoes you could add those into the soup.
Bennigan's Baked Potato Soup
This soup is so yummy!
- 1 tablespoon Ham Base
- 1 tablespoon Chicken Base
- 2 quart chicken stock
- 6 tablespoon margarine, divided
- 1/2 cup yellow onion diced
- 1 1/2 pounds russet potato diced
- 3/4 teaspoon Ground Black Pepper
- 4 tablespoons flour
- 1 cup milk
- Chopped parsley for garnish
Combine ham and chicken bases in a saucepan and whisk until no lumps appear.
Melt 3 tablespoons margarine in a stockpot and saute 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.
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.Print Recipe