Houlihans Baked Potato Soup |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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When I lived in Southern California, the Los Angeles Times food section had a feature called Culinary SOS, in which restaurant chefs fulfilled readers' requests for recipes for their favorite dishes. One taste and you know why this one was requested. Ingredients:
1 1/2 lbs. russet potatoes |
1/2 cup butter |
2 cups diced onions |
1/3 cup flour |
5 cups water |
1/4 cup low-salt chicken base |
1 cup instant potato flakes |
3/4 teaspoon tabasco sauce |
1 cup whipping cream |
1 cup milk |
grated cheddar cheese |
green onions |
salt and pepper |
Directions:
1. Bake potatoes at 400 degrees until just tender. Cool, peel and cut into cubes.
2. Melt butter in large saucepan. Add onions and saute over low heat until golden, about 10 minutes. Add flour and cook, stirring often, until flour is absorbed, about 4-5 minutes.
3. In medium bowl combine water, chicken base, basil and Tabasco. Mix until smooth and add to onions, stirring constantly. Increase heat to medium and cook until soup begins to simmer.
4. Add cream and milk, stirring until smooth and slightly thickened. Simmer for 15 minutes, being careful not to boil.
5. Add potatoes and stir to heat and combine.
6. Season to taste with salt and pepper, and serve topped with cheese and/or onions.
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