"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Houlihan's Baked Potato Soup Recipe

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This recipe for Houlihan's Baked Potato Soup, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Perroots
Added: Saturday, August 30, 2008


2 c potatoes, diced but unpeeled
1/4 lb butter
2 c finely diced yellow onions
1/2 c flour
1 quart warm water
1/4 c chicken bouillon
1 c potato flakes
2 c heavy cream
2 c milk
1/2 tsp Tabasco
salt, pepper, garlic powder and dried basil to taste

Saute onions in melted butter for 10 minutes in a large kettle. Add flour to onions and butter and cook for 4-5 minutes, stirring until flour is absorbed.

In a separate container, combine water, chicken bouillon, potatoe flakes and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture.

Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer 15 minutes

In a separate pan, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.

Combine the potatoes with the soup to complete.




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