Bennigan's Baked Potato Soup Recipe

• 1 Tbsp. ham base
• 1 quart chicken base
• 1/4 lb yellow onions diced
• 1 1/2 ounce margarine
• 1 lb potatoes
• 3/4 tsp black pepper
• 1 c. lowfat milk
• 1 1/2 ounce flour
• 1 1/2 ounce margarine

1. Place potatoes in stock pot and fill with water.
2. Place over medium-high heat and cook till potatoes are just done.
3. Drain in colander and run cool water over the potatoes.
4. Place in refrigerator till cold.
5. When cold, cut unto cubes.
6. Set aside.
7. In a sauce pan, using a wire whisk, stir together the ham and chicken base till no lumps appear.
8. In a stockpot, heat the margarine and add in the onions; saute/fry till they become transparent.
9. Add in the cubed potatoes and black pepper and stir till completely mixed.
10. Add in the chicken/ham stock and stir till the mix begins to boil.
11. While the mix is boiling, heat the second measurement of margarine.
12. Using a wire whisk, add in the flour to the melted margarine and mix to create a roux.
13. Once the stock comes to a boil, add in the roux.
14. Using a wire whisk, mix the roux into the stock.
15. The soup will start to thicken.
16. Bring the soup back to a boil again, then slowly add in the lowfat milk while stirring.
17. When all the lowfat milk has been added and completely stirred in, remove from heat.
18. Garnish with minced parsley and serve.

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

Taken from cookeatshare.com/recipes/bennigan-s-baked-potato-soup-83516 (may not work)