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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:78%

Spoonacular Score: 78%

 

Bennigan's Style Potato Soup requires around 45 minutes from start to finish. This recipe serves 4. One serving contains 842 calories, 25g of protein, and 45g of fat. For $2.42 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It works well as a rather inexpensive main course for Autumn. If you have milk, pepper, margarine, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. With a spoonacular score of 82%, this dish is amazing. Try Home-Style Potato Soup, Home-Style Potato Soup, and Tuscan-Style Potato Soup for similar recipes.

Ingredients

Servings:
1 ounce
1 ounce ham base
ham base
2 quarts
2 quarts chicken stock
chicken stock
8 oz
8 oz yellow diced onion
yellow diced onion
3 ounces
3 ounces margarine
margarine
2 pounds
2 pounds potatoes
potatoes
1 tsp
1 tsp black pepper
black pepper
2 cups
2 cups milk
milk
3 ounces
3 ounces flour
flour
3 ounces
3 ounces margarine
margarine
1 ounce ham base
1 ounce
ham base
2 quarts chicken stock
2 quarts
chicken stock
8 oz yellow diced onion
8 oz
yellow diced onion
3 ounces margarine
3 ounces
margarine
2 pounds potatoes
2 pounds
potatoes
1 tsp black pepper
1 tsp
black pepper
2 cups milk
2 cups
milk
3 ounces flour
3 ounces
flour
3 ounces margarine
3 ounces
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 base
2 quarts chicken stock
8 ounces yellow diced 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

Nutritional Information

Quickview
842 Calories
25g Protein
45g Total Fat
84g Carbs
37% Health Score
Limit These
Calories
842k
42%

Fat
45g
70%

  Saturated Fat
11g
71%

Carbohydrates
84g
28%

  Sugar
17g
20%

Cholesterol
33mg
11%

Sodium
1224mg
53%

Get Enough Of These
Protein
25g
51%

Vitamin C
49mg
60%

Vitamin B3
11mg
58%

Vitamin B6
1mg
57%

Potassium
1784mg
51%

Vitamin B2
0.8mg
47%

Phosphorus
445mg
45%

Vitamin B1
0.66mg
44%

Vitamin A
1741IU
35%

Selenium
22µg
32%

Manganese
0.63mg
32%

Copper
0.57mg
28%

Folate
110µg
28%

Fiber
6g
27%

Magnesium
99mg
25%

Calcium
223mg
22%

Iron
3mg
22%

Zinc
2mg
15%

Vitamin B5
1mg
14%

Vitamin B12
0.75µg
12%

Vitamin E
1mg
11%

Vitamin D
1µg
9%

Vitamin K
6µg
6%

covered percent of daily need

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