Houlihans Baked Potato Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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No one does Baked Potato Soup like Houlian's. They use instant mashed potato flakes for a special flare. Ingredients:
1 1/2 lbs. baking potatoes |
1/4 lb. butter |
2 c. yellow onion -- diced |
1/3 c. flour |
5 c. water |
1/4 c. low sodium chicken base |
1 c. instant potato flakes |
3/4 tsp. dried basil |
1/2 tsp. tabasco sauce |
1 c. heavy cream |
1 c. milk |
salt -- to taste |
white pepper -- to taste |
Directions:
1. Preheat oven to 400.
2. Prick washed potatoes & bake until a fork pierces to the center easily.
3. Remove potatoes from oven & allow to fully cool.
4. Remove skin & cut potatoes into 1/2 cubes. Set aside.
5. 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.
6. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.
7. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps.
8. Add slowly to onion mixture, stirring constantly so no lumps form.
9. Increase to medium heat & continue cooking until the soup begins to gently simmer.
10. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly.
11. Add cubed baked potatoes & Stir to combine.
12. Remove from heat & serve.
13. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.
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