Friday, November 7, 2008

I say "Potato"!

I love Potato Soup!! Back when I lived in Ohio there was a restaurant (Bennigan's) that had the BEST Potato Soup ever!!! They actually went out of business, but I always had searched for a recipe to make that beloved Potato Soup they served. My friend had sent me a recipe awhile ago for a knock-off version of the soup, and I did some research on Food Blog Search. I found a recipe on Baking Delights Blog and decided to combine it with some of my Potato Soup recipes I had tried in the past...this is what I came up with!! It was so delicious!!

Not Quite Bennigan's Potato Soup...
8 Large Potatoes Peeled and cut into bite size pieces
6 Tablespoons of Smart Balance 50/50 Butter
1 Onion Finely Chopped
3 Ribs of Celery finely chopped
4 Cloves of Garlic Minced
3 Tablespoons of Flour
2 Cups Low Sodium Chicken Stock
2 Cups of Half and Half
1 Cup Skim Milk
2 Tablespoons Garlic Salt
Freshly Cracked Pepper
1 Cup Shredded Velveeta
Boil potatoes until soft. Drain and set aside. In a deep soup pan, melt the butter. Add the onion and celery, cook until soft (not browned). Add the minced garlic, garlic salt and fresh cracked pepper. Stir to coat the celery and onion. Add the flour to create a Roux (it helps thicken the soup). Let the flour absorb all the melted butter until it gets thick. Once it thickens add the Chicken Stock, Half and Half and Skim milk. (I waited to add the milk just to see how thick it was, and added milk for the consistency I wanted) Once combined turn heat to low and let simmer. Take about 1 cup of potatoes and mash them. Add the mashed and bite size pieces of potatoes to the soup. Stir. Simmer for 10 to 15 minutes stirring occasionally. Top with cracked pepper, shredded Velveeta and garlic salt if desired.

1 comment:

  1. I used to love eating at Bennigan's too bad they went out of business. The recipe sounds great. Potato soup would be good today. It is cold and rainy here.


I really enjoy reading all your comments, thanks for stopping by!