Ingredients Jump to Instructions ↓

  1. Posted by CookinMom at anonymous - May 3, 2001

  2. Source: Houston Chronicle.

  3. NOTE: If you do not have soup base available, please use a piece of ham or chicken for this.

  4. 1 tablespoon ham base

  5. 1 quart chicken base

  6. 6 tablespoons margarine, divided

  7. 1/4 pound yellow onion, diced

  8. 1 pound potatoes, diced

  9. 3/4 teaspoon ground black pepper

  10. 1 1/2 ounces flour

  11. 1 cup milk

  12. Chopped parsley for garnish

  13. Combine ham and chicken bases in a saucepan and whish until no lumps appear.

  14. Melt 3 tablespoons margarine in a stockpot and saut? onions until transparent. Add potato and pepper and stir until completely mixed. Add chicken and ham stock and stir until mixture begins to boil.

  15. 3 tablespoons margarine

  16. 20 seconds or until melted. Whisk flour into melted margarine and stir until it forms a roux into the stock. The soup will start to thicken. Bring soup back to a boil, then slowly add the milk, whisking constantly. When milk is incorporated remove from heat.

  17. Garnish with chopped parsley and serve.


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