Houlihan's Baked Potato Soup

By carvalhohm

Ingredients

• 1 1/2 pounds (2 cups, diced but unpeeled) baking potatoes
• 1/4 pound butter
• 2 cups yellow onion -- diced
• 1/3 cup flour
• 5 cups water
• 1/4 cup low sodium chicken base
• 1 cup instant potato flakes
• 3/4 teaspoon dried basil
• 1/2 teaspoon Tabasco sauce
• 1 cup heavy cream
• 1 cup milk
• salt -- to taste
• white pepper -- to taste

Details

Adapted from webmailb.netzero.net

Preparation

Step 1

Preheat oven to 400 degrees.

Prick washed potatoes & bake until fork pierces to center
easily. Remove potatoes from oven & allow to fully cool. Remove
skin & cut potatoes into 1/2" cubes. Set aside.

Melt butter in large saucepan. Add onions & saute over low heat
for 10 minutes or until onions are translucent. Don't allow onions
to burn. Add flour to onions & butter and cook 4 - 5 minutes,
stirring well until flour is absorbed.

In separate container, combine water, chicken base, potato flakes
& seasonings. Stir or whisk thoroughly to eliminate lumps. Add
slowly to onion mixture, stirring constantly so no lumps form.
Increase to medium heat & continue cooking until soup begins to
gently simmer. Add milk & cream, stirring until smooth & lightly
thickened. Simmer for 15 minutes. Do not boil. Soup should just
simmer lightly. Add cubed baked potatoes & stir to combine.

Remove from heat & serve. Top each serving with grated cheddar
cheese, sliced scallions & bacon pieces.