I clipped this recipe from somewhere – I’m not sure where. But I know why. You might remember a chain restaurant called Bennigan’s. At Bennigan’s, my favorite item on the menu was what they called the Baked Potato Soup. But in my area, all but one are gone, and the one is too far away to bother with. The following recipe makes something that just about perfectly mimics it, as far as I am concerned.
3 medium potatoes, peeled and finely chopped
1 cup chopped celery
1 medium onion, chopped
1 can chicken broth (14.5 ounces)
¼ cup butter
1/3 cup all-purpose flour
2 ½ cups whole milk
1/8 teaspoon coarsely ground black pepper
1-pound ham steak, finely chopped
1. Combine potatoes, celery, onion, and broth in a large saucepan. Bring to a boil, then reduce heat and simmer for 15 min., until vegetables are tender, stirring occasionally.
2. Add ham; cook until heated through, approximately 2 min.
3. Melt butter in medium saucepan over medium heat. Add flour; cook and stir for 1 min., then gradually stir in milk. Cook 5 min. or until thickened, stirring constantly. Season with pepper, mixing well. Stir the sauce into the soup. Serve.
Recipes out of the Blond Box 