Who remembers Bennigans Potato Soup?! After my friends and I would spend our allowance money at the Stamford Mall, we would walk across the parking lot to have lunch at Bennigans. I always ordered the Potato Soup because it was so so so so so so good! I have to say that this recipe took me right back to those memories and all the times we would pretend it was our birthday to get the free brownie. Keep in mind that I cook to taste so writing down recipes is not my strong point. Follow this recipe loosely (especially the roux/milk).
Ingredients:
- 1 cup of cooked bacon, chopped
- 2 stalks celery, diced
- 1 chopped carrot
- 3 cloves garlic, minced
- 14 creamer potatoes (red and yellow) or a mix of small Yukon Gold potatoes and Red potatoes potatoes cut into quarters
- 2.5 cups of chicken stock
- 4 tablespoons of butter
- 3 table spoons of flour
- half a cup of heavy cream or milk
- 3 chopped green onions
- 1 cup of shredded sharp cheddar
- Salt and Pepper
Steps:
- In a Dutch oven, melt two tablespoons of butter over medium heat.
- Cook celery and carrots in butter until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender (about 20 minutes).
- In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream or milk to make a thick sauce. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened.
- Purree the soup until it’s a thick constancy. Stir the cream mixture into the potato mixture. Add cheddar, bacon, and green onions. Adjust salt and pepper to taste mix to make sure the cheddar is melted and soup is thick! Serve with crackers or crusty bread!
Shop my kitchen essentials for this recipe:
Dutch Oven | Hand Blender | Grater
Leave a Reply