Houllihans 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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Nicely different potato soup....like you get a Houlihan's! Good hearty soup for cool weather. Bonus....it is naturally gluten-free. Ingredients:
1/2 pound baking potatoes, baked, peeled and cubed |
1/4 pound butter |
2 cups diced yellow onions |
1/3 cup cornstarch |
5 cups water |
1/4 cup chicken bouillon granules, i use chicken soup base. |
1 cup potato flakes |
3/4 teaspoon basil |
1/2 teaspoon tabasco sauce |
1 cup heavy cream |
1 cup milk |
salt and pepper, to taste |
Directions:
1. Melt butter in soup pot & add onions. Saute over low heat for 10 minutes or until onions are translucent.
2. Add cornstarch to onions and cook 4-5 minutes, stirring well.
3. In large bowl, combine water, chicken base, potato flakes and seasonings. Stir or whisk well. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer.
4. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil.
5. Add potatoes. Remove from heat and serve with shredded cheddar and sliced green onions.
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