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Houlihan's Baked Potato Soup Recipe

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

Contributor:  
Contributor:  
Pamela M McLaughlin
Added: Friday, March 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. baking potatoes
1/4 lb. butter
2 c onion, diced
1/3 c flour
5 c water
1/4 c low sodium chicken base
1 c instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
1 c heavy cream
1 c milk
salt - to taste
white pepper - to taste

Directions:
Directions:
Preheat oven to 400 Prick washed potatoes & bake until a fork pieces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2" cubes. Set aside. Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Do not allow the onions to burn. Add flour to onions & butter and cook 4-5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base , potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to the onion mixture,stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to slowly simmer. Add milk and cream, stirring until smooth& lightly thickened. Simmer 15 minutes. Do not boil. Soup should just sinner lightly. Add cubed baked potatoes & stir to combine. Remove from heat and serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.

Number Of Servings:
Number Of Servings:
8

 

 

 

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