Bennigan's Potato Soup
1 T. ham base
1 qt. chicken base
6 T. margarine, divided
1/4 lb. yellow onion, diced
1 lb. potatoes, diced
3/4 tsp. ground black pepper
1 1/2 oz. flour
1 C. milk
Chopped green onion tops for garnish
Combine ham and chicken bases in a saucepan and whish until no lumps
Melt 3 tablespoons margarine in a stockpot and sauté 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
Garnish with chopped green onion tops, shredded cheddar, and serve.