"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Houlihan's Baked Potato Soup Recipe

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

Nel Pisors
Added: Wednesday, May 13, 2009


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

Saute onions in melted butter for 10 minutes in 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, potato flakes and seasonings. Stir until thoroughly mixed and no lumps remain; add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, 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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