Baked Potato Soup

Bennigan's Baked Potato Soup





Request From: "Matt Harrison" >

looking for the Bennigan's restaurant baked potato soup

or any good baked potato soup



Baked Potato Soup



I've had this several times in restaurants, and have been tinkering around

for about a year trying to reproduce the taste. I think this is it... as

good or better.



4 large baked potatoes, cubed (that's half

way between diced and cubed)

1 quart whole milk

1 pint half and half

2 tsp instant chicken boullion

1 cup sour cream

1/2 cup butter

4 dashes Tabasco (this doesn't make it hot,

just brings out other flavors better)

1/2 cup chopped green onions (reserve green

tops and chop for topping)

1 dash basil

1 dash celery salt

1/4 tsp salt

1/4 tsp black pepper

1 cup crumbled bacon



Bring to simmer, don't boil. Simmer about twenty minutes. You can simmer

it much longer, and it won't hurt it, but you need to partially cover it

with a lid. You may want to add a little flour(or Wondra) to thicken.

Serve with bowls of shredded cheese, chopped onions, crumbled bacon, etc.

for people to add as they want.





Bennigan's Baked Potato Soup



This comes from a cookbook put out by Bennigan's of their most popular

recipes. It is called "Escape From the Everyday Cookbook". I found my

copy at Half-Price Books.



1 Tbsp ham base

1 qt. chicken base

1/4 lb. yellow onions diced

1 1/2 oz. margarine

1 lb. potatoes

3/4 tsp black pepper

1 cup milk

1 1/2 oz. flour

1 1/2 oz 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; saute 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.





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