Bennigan's Potato Soup Recipe

• 1 Tbsp. ham base see * Note
• 1 quart chicken base
• 6 Tbsp. margarine divided
• 1/4 lb yellow onions diced
• 1 lb potatoes diced
• 3/4 tsp freshly-grnd black pepper
• 1 1/2 ounce flour
• 1 c. lowfat milk Minced parsley for garnish

1. * Note: The Houston Chronicle suggests which the bases may not be available in supermarkets, they suggest which you use chicken broth and a piece of ham.
2. Combine ham and chicken bases in a saucepan and whisk till no lumps appear.
3. Heat 3 Tbsp.
4. margarine in a stockpot and saute/fry onions till transparent.
5. Add in potato and pepper and stir till completely mixed.
6. Add in chicken and ham stock and stir till mix begins to boil.
7. While mix is boiling, microwave the remaining 3 Tbsp.
8. margarine 20 seconds or possibly till melted.
9. Whisk flour into melted margarine and stir till it forms a roux.
10. Introduce roux into the stock.
11. The soup will start to thicken.
12. Bring soup back to a boil, then slowly add in the lowfat milk, whisking constantly.
13. When lowfat milk is incorporated remove from heat.
14. Garnish with minced parsley and serve.

ham base, chicken base, margarine, yellow onions, potatoes, black pepper, flour, milk

Taken from cookeatshare.com/recipes/bennigan-s-potato-soup-83534 (may not work)