Baked Potato Soup (Houlihan's)

By ctaubenheim

Ingredients

• 1 1/2 lb (2 cups, diced but unpeeled) baking potatoes
• 1/4 lb 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 tsp dried basil
• 1/2 tsp Tabasco sauce
• 1 cup heavy cream
• 1 cup milk
• salt - to taste
• white pepper - to taste

Details

Preparation time 60mins
Cooking time 100mins

Preparation

Step 1

Preheat oven to 400. Prick washed potatoes and bake until fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2 inch cubes. Set aside. Melt butter in a 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 a 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 the 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.