Houlihan's Baked Potato Soup

By á-4427

Ingredients

• 2 Cups potatoes, diced but unpeeled
• 1/4 lb butter
• 2 Cups finely diced yellow onions
• 1/2 Cup flour
• 1 quart warm water
• 1/4 Cup chicken bouillon
• 1 Cup potato flakes
• 2 Cups heavy cream
• 2 Cups milk
• 1/2 teaspoon Tabasco
• Salt, pepper, garlic powder and dried basil to taste

Preparation

Step 1

Saute onions in melted butter for 10 minutes in large kettle. Add flour
to onions and butter and cook for four to five 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.