I used to work at Bennigan's, and this is the closest recipe I could find.
3 pounds starchy baking potatoes, scrubbed clean
1 tablespoon butter or margarine
1 1/2 cup onions, finely chopped
2 tablespoons fresh garlic, minced
1 can (14 1/2 ounce size) can chicken broth
3 cups low-fat milk or whole milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
***Toppings***
shredded Colby cheese, garnish (optional)
crumbled bacon, garnish (optional)
chopped scallions, garnish (optional)
Preheat oven to 400 degrees F.
Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
Melt butter in a large stockpot over medium-low heat.
Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
Add 2/3 of the potatoes and mash using a potato masher right in the pot.
Add chicken broth, milk, and season to taste with salt and pepper.
Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
Ladle into serving bowls and garnish with any or all of the optional toppings.Recipe for potato soup?
Check out http://www.highclassrecipes.com for some good soup recipes.
Potato Soup
2 medium-sized potatoes, pared and diced
2 slices onion
1 t. salt
1 c. hot milk
dash pepper
1 stalk celery, sliced very fine
1/3 c. water
Combine potatoes, onion and salt in a saucepan; add boiling water. Cover and cook until potatoes are tender. Do not drain. Mash potatoes with a fork; add milk, pepper, and celery. More milk may be added if soup is too thick. Serve hot.
Potato Soup, Slow-Cooker
4 russet or baking potatoes, peeled, cut into small pieces
2 leeks, coarsely copped (white and light green only)
2 onions, coarsely chopped
3 ribs celery, coarsely copped
4 chicken bouillon cubes
1 (10 戮 oz) can Cream of Chicken Soup
1 (10 戮 oz) can Cream of Celery Soup
1 Tbsp. dry parsely flakes
4 cups water
1陆 tsp. kosher salt
2 Tbsp. butter
1 (12 oz) can evaporated milk
Garnish: chopped chives
1. Place all ingredients except evaporated milk and chives in slow cooker.
2. Cook on low 10 hours, or on high for 5 hours.
3. Stir in evaporated milk the last hour of cooking time.
4. Garnish each bowl of soup w/ fresh chives.
Serves: 8
--Costco cookbook
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Potato Soup
5 medium potatoes, peeled and diced
1 small onion, chopped
1 stalk celery, chopped
2 teaspoons celery salt
1 teaspoon seasoned salt
1 teaspoon dried whole basil
1/4 teaspoon pepper
2 tablespoons parsley flakes
2 chicken-flavored bouillon cubes
4 cups water
4 slices bacon
2 tablespoons all-purpose flour
1 1/2 cups milk
Combine first 10 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Cook bacon in a large skillet until crisp; remove bacon, reserving 3
tablespoons drippings in skillet. Crumble bacon and set aside.
Add flour to drippings in skillet; stir until smooth. Cook 2 minute,
stirring constantly. Gradually add milk; cook oven medium heat, stirring
constantly until thickened and bubbly. Gradually stir milk mixture into
potato mixture. Simmer, uncovered, 15 minutes. Sprinkle bacon on top of soup in bowls..... yummy! Yield: 2 quarts.
LEEK AND POTATO SOUP
3 good sized leeks
4-5 large potatoes
2 oz of butter
water
Chop up the potatoes into quarters and put in a pan of boiling water for 30 minutes. Then chop up the leeks into 2 cm rings and in another pan, slightly fry the leeks, and cover with water. Let them boil and become soft. When the potatoes are done, put them through a colander to remove excess water.
When the leeks are soft enough, add the potatoes to the leeks and with a hand blender, blend the lot together until at a reasonable consistancy for soup.
Bennigan's Potato Soup Recipe
Ingredients:
3 pounds starchy baking potatoes, scrubbed clean
1 tablespoon butter or margarine
1 1/2 cup onions, finely chopped
2 tablespoons fresh garlic, minced
1 can (14 1/2 ounce size) can chicken broth
3 cups low-fat milk or whole milk
1 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
***Toppings***
shredded Colby cheese, garnish (optional)
crumbled bacon, garnish (optional)
chopped scallions, garnish (optional)
Directions:
Preheat oven to 400 degrees F.
Poke potatoes with a fork several times and bake 1 hour or until tender when pierced.
Let cool slightly, and when you can touch them without burning your fingers, peel potatoes.
Melt butter in a large stockpot over medium-low heat.
Add onions and garlic, cover and let sweat 10 minutes, or until soft- but not brown.
Add 2/3 of the potatoes and mash using a potato masher right in the pot.
Add chicken broth, milk, and season to taste with salt and pepper.
Raise the heat slightly to bring mixture to a low simmer (bubbles forming under the surface, but not a boil), stirring occasionally.
Chop remaining potatoes into small cubes, add to soup, and stir gently; keep heating until soup warmed through.
Ladle into serving bowls and garnish with any or all of the optional toppings.
http://www.cdkitchen.com/recipes/recs/35鈥?/a>
(*-*)
Bake potatoes. (3 maybe) When cool enough to handle, scoop out. Saute some onions and celery in butter til soft. Stir in some flour. When that is bubbly, add a can of chick broth and stir well. Add some milk. You can use a can of evaporated, if you like. Or 1/2 n1/2. Or whatever ya got. Stir in potatoes. Make as lumpy or smooth as you like. Top as you like. yummy
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