Houlihan's baked potato soup

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Baking potatoes
¼ pounds Butter
2 cups Yellow onion -- diced
⅓ cup Flour
5 cups Water
¼ cup Low sodium chicken base
1 cup Instant potato flakes
¾ teaspoon Dried basil
½ teaspoon Tabasco sauce
1 cup Heavy cream
1 cup Milk
Salt -- to taste
White pepper -- to taste

Directions

Preheat oven to 4000. 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 ½" cubes. Set aside.

Melt butter in a large saucepan. Add onions & saute 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.

Recipe By : The Pittsburgh Post-Gazette From: Athamilton@... (Athamilton) Date: 10 Jun 1996 10:46:46 -0400

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