Best Houlihans Baked Potato Soup Recipes

Houlihan's Baked Potato Soup Recipe image

Provided by areise

Number Of Ingredients 14

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

Steps:

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

Houlihan's Baked Potato Soup Copycat image

Provided by MissTiff16

Categories Potato

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups potatoes, diced but unpeeled
1/4 lb butter
2 cups yellow onions, finely diced
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 sauce
salt and pepper, to taste
garlic powder, to taste
dried basil, to taste

Steps:

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.