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Houlihan's Baked Potato Soup Recipe

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This recipe for Houlihan's Baked Potato Soup is from The McLaughlin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º 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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