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Bennigan's Style Potato Soup

 
One serving costs about $2.42

$2.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter lunch,soup,main course,main dish,dinner
spoonacular Score:81%

Spoonacular Score: 81%

 

Bennigan's Style Potato Soup might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains approximately 26g of protein, 46g of fat, and a total of 801 calories. For $2.42 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from Foodista requires ham base, flour, onion, and margarine. This recipe is liked by 1 foodies and cooks. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about about 45 minutes. With a spoonacular score of 81%, this dish is outstanding. If you like this recipe, take a look at these similar recipes: Bennigan’s Baked Potato Soup, Bennigan’s Ultimate Baked Potato Soup, and Bennigan's Broccoli Bites.

Ingredients

Servings:
1 oz
1 oz ham
ham
2 qts
2 qts chicken stock
chicken stock
8 oz
8 oz diced yellow onion
diced yellow onion
3 oz
3 oz margarine
margarine
2 lb
2 lb potatoes
potatoes
1 tsp
1 tsp black pepper
black pepper
2 cups
2 cups milk
milk
3 oz
3 oz flour
flour
3 oz
3 oz margarine
margarine
1 oz ham
1 oz
ham
2 qts chicken stock
2 qts
chicken stock
8 oz diced yellow onion
8 oz
diced yellow onion
3 oz margarine
3 oz
margarine
2 lb potatoes
2 lb
potatoes
1 tsp black pepper
1 tsp
black pepper
2 cups milk
2 cups
milk
3 oz flour
3 oz
flour
3 oz margarine
3 oz
margarine

Equipment

sauce pan
sauce pan
pot
pot
whisk
whisk
frying pan
frying pan
sauce pan
sauce pan
pot
pot
whisk
whisk
frying pan
frying pan


Instructions

Combine chicken stock in sauce pan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine butter measurement; add onion and saut until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil. In small pan, melt second margarine butter measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk. If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk. Garnish with cheddar cheese, bacon, and green onions.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.42
Ingredient
1 ounce ham
2 quarts chicken stock
8 ounces diced yellow onion
3 ounces margarine
2 pounds potatoes
1 teaspoon black pepper
2 cups milk
3 ounces flour
3 ounces margarine
Price
$0.09
$6.08
$0.50
$0.49
$1.21
$0.06
$0.66
$0.11
$0.49
$9.69

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Make sure your margarine does not contain trans fats! Check the ingredient list for "partially hydrogenated" vegetable oils?these are trans fats. It actually might be better to forgo margarine entirely and stick with butter or olive oil.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
800 Calories
26g Protein
45g Total Fat
73g Carbs
48% Health Score
Limit These
Calories
800
40%

Fat
45g
70%

  Saturated Fat
11g
72%

Carbohydrates
73g
24%

  Sugar
16g
18%

Cholesterol
30mg
10%

Sodium
1239mg
54%

Get Enough Of These
Protein
26g
53%

Manganese
1mg
83%

Copper
1mg
66%

Vitamin B3
11mg
58%

Iron
9mg
53%

Potassium
1744mg
50%

Vitamin B2
0.85mg
50%

Vitamin B6
0.98mg
49%

Phosphorus
381mg
38%

Vitamin C
31mg
38%

Selenium
24µg
35%

Vitamin A
1736IU
35%

Vitamin B1
0.51mg
34%

Folate
118µg
30%

Fiber
7g
29%

Calcium
251mg
25%

Magnesium
97mg
24%

Zinc
2mg
15%

Vitamin B5
1mg
14%

Vitamin D
1µg
11%

Vitamin E
1mg
11%

Vitamin B12
0.64µg
11%

Vitamin K
2µg
2%

covered percent of daily need

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