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.