Houlihan's Baked Potato Soup

Houlihan's Baked Potato Soup
Houlihan's Baked Potato Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2 lbs. baking potatoes

  • shopping list

  • 1/4 lb. butter shopping list

  • 2 C. yellow onion -- diced shopping list

  • 1/3 C. flour shopping list

  • 5 C. water shopping list

  • 1/4 C. low sodium chicken base shopping list

  • 1 C. instant potato flakes shopping list

  • 3/4 tsp. dried basil shopping list

  • 1/2 tsp. Tabasco sauce shopping list

  • 1 C. heavy cream shopping list

  • 1 C. milk shopping list

  • salt -- to taste shopping list

  • white pepper -- to taste shopping list

Directions

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

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