Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Bennigans Style Potato Soup
Details
- Serving Size: 4
- Weight Watchers: 28 Points
Cuisine
- lunch
- soup
- main course
- main dish
- dinner
Ingredients
- 1 ounce ham base
- 2 quarts chicken stock
- 8 oz yellow onion, diced
- 3 ounces margarine, I prefer to use butter
- 2 pounds potatoes, cut to bite size
- 1 teaspoon black pepper
- 2 cups milk
- 3 ounces flour
- 3 ounces margarine, butter
Instructions
Combine chicken stock in sauce pan with ham base.
Add potato bite size pieces and pepper.
Add chicken stock mix and stir until well mixed.
In small pan, melt second margarine butter measure and add flour to create a roux.
It should be light brown in color.
When stock comes to a boil, add roux with a wire whisk.
This will cause the soup to start thickening.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste.
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