Bennigan's Potato Soup

1. 1

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

2. 2

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

3. 3

   Add potato and pepper and stir until completely mixed.

4. 4

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

5. 5

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

6. 6

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

7. 7

   The soup will start to thicken.

8. 8

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

9. 9

   When milk is incorporated remove from heat.

10. 10

    Garnish with chopped parsley and serve.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.