Homestyle Potato Soup Like Bennigan's: A Copycat Recipe
45
min
842
Calories
45g
Fats
66g
Carbs
25g
Protein
This cozy Bennigan's-style potato soup is the perfect blend of hearty and comforting. Filled with tender potatoes, savory ham, and a creamy base, it's a family favorite that comes together in just 45 minutes. Perfect for chilly evenings!
Ingredients:
Step 1: Combine Stock Ingredients
Start your Bennigan's-inspired journey by combining 4 cups of chicken stock with 2 tablespoons of ham base in a saucepan. Warm the mixture over medium heat, stirring until the ham base is completely dissolved and the mixture is smooth. This step infuses the soup with a deep, savory flavor that's just irresistible.
Pro Tip: For a richer flavor, consider using homemade chicken stock.
Step 2: Prepare the Soup Base
In a separate large pot, melt 2 tablespoons of margarine over medium heat. Add half a cup of chopped onions to the pot and sauté until they're soft and transparent, revealing a beautiful, aromatic base for our soup. This step is key to building layers of flavor that make this soup so comforting.
Pro Tip: For a smoother soup, consider blending the onion before adding it to the pot.
Step 3: Combine Potatoes and Seasonings
To your aromatic base, add 3 cups of bite-sized potato pieces and season with pepper to taste. Stir the mixture well, ensuring the potatoes are well-coated with the onion and margarine mixture. Adding the potatoes at this stage allows them to soak up all the flavors, becoming tender and delicious morsels in every spoonful.
Pro Tip: Pre-soak the potato pieces in cold water to remove excess starch for a clearer soup.
Step 4: Thicken the Soup
In a small pan, melt an additional 3 tablespoons of margarine over medium heat and whisk in 1/3 cup of all-purpose flour to create a light brown roux. Once your stock mixture comes to a boil, gradually whisk in the roux, watching as the soup beautifully thickens. This step is crucial for achieving that wonderfully creamy texture we all love in a potato soup.
Pro Tip: Ensure the roux is light brown to avoid a raw flour taste in your soup.
Step 5: Final Touches
Slowly stir in 4 cups of milk to the thickened mixture, adjusting the consistency according to your preference. If it's too thin, a little more roux can be added; if too thick, thin out with additional milk. Bring the soup back to a gentle boil, ensuring everything is beautifully combined and the flavors have melded together.
Pro Tip: Warm the milk before adding it to the soup to prevent curdling.
Step 6: Garnish and Serve
Ladle the hot soup into bowls and garnish each with a sprinkle of shredded cheddar cheese, crisp bacon bits, and sliced green onions. The sharpness of the cheese, the smoky crunch of the bacon, and the fresh kick of the green onions elevate this soup to a whole new level, making each bite a delightful experience.
Pro Tip: Serve with a side of crusty bread for dipping.
