How can I find a recipe for Bennigan's soup?

Question

My mom LOVES Bennigan's potato soup and she was wondering if there's anywhere that she could find a recipe for it so she could make it. Any clues? Bennigan's website doesn't have anything and I didn't email them for a recipe, but most restaurants don't give those out. So is there another place to get it?

Answer 1

I also love their potato soup. I think the secret is using baked potatoes, not boiled.

2 large baking potatoes (about 8 ounces each)
6 tablespoons thinly sliced green onion (3)
3 tablespoons butter
3 tablespoons all-purpose flour
2 teaspoons snipped fresh chives or 1/4 teaspoon dried chives
1/4 teaspoon salt
1/4 teaspoon black pepper
4 cups milk
1-1/4 cups shredded American cheese (5 ounces)
4 slices bacon, crisp-cooked, drained, and crumbled

Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Cut each potato lengthwise. Scoop out white portion of each potato. Break up any large pieces of potato. Discard potato skins.

In a large saucepan cook 3 tablespoons of the green onion in butter over medium heat until tender. Stir in flour, chives, salt, and pepper. Add milk all at once. Cook and stir for 12 to 15 minutes or until thickened and bubbly. Add the potato and 1 cup of the cheese; stir until cheese melts.

Top each serving with the remaining 1/4 cup cheese, remaining 3 tablespoons green onion, and the bacon.

Makes 5 to 6 servings (5 1/2 cups)

Answer 2

try

www.topsecretrecipes.com
www.copykat.com
www.americascuisine.com

Bennigans recipes are pretty easy to find!! -- In fact, here it is:

Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Answer 3

1 3/4 Ounces Ham base
2 Quarts Chicken stock
8 Ounces Yellow onion -- dice
3 Ounces Margarine
2 Pounds Potatoes -- bite size
1 1/2 Teaspoons Black pepper
2 Cups Milk
3 Ounces Flour
3 Ounces Margarine

Combine chicken stock in sauce pan with ham base.
Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and saute until transparent.
Add potato bite size pieces and pepper.
Add chicken stock mix and stir until well mixed.
Bring mixture to a boil. In small pan, melt second margarine 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. Return to a boil.
Slowly add the milk. 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. If the soup is too thick, thin it out with more milk.