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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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This comes from a cookbook put out by Bennigan's of their most popular recipes. It is called Escape From the Everyday Cookbook.
1 tablespoon ham base
1 quart chicken base
¼ pound yellow onions diced
1 ½ ounce margarine
1 pound potatoes
¾ teaspoon black pepper
1 cup milk
1 ½ ounce flour
1 ½ ounce margarine
Place potatoes in stock pot and fill with water. Place over medium-high heat and cook until potatoes are just done. Drain in colander and run cold water over the potatoes. Place in refrigerator until cool. When cool, cut unto cubes. Set aside. In a sauce pan, using a wire whisk, stir together the ham and chicken base until no lumps appear. In a stockpot, melt the margarine and add the onions; sauté until they become transparent. Add the cubed potatoes and black pepper and stir until completely mixed. Add the chicken/ham stock and stir until the mixture begins to boil. While the mixture is boiling, melt the second measurement of margarine. Using a wire whisk, add the flour to the melted margarine and mix to create a roux. Once the stock comes to a boil, add the roux. Using a wire whisk, mix the roux into the stock. The soup will start to thicken. Bring the soup back to a boil again, then slowly add the milk while stirring. When all the milk has been added and completely stirred in, remove from heat. Garnish with chopped parsley and serve.