Houlihan’s : The Restaurant Recipe Blog

Jul
25
2012

Houlihan’s Baked Potato Soup

Posted by: ChefTom in Categories: Houlihan's, Recipes.

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Today I have a secret recipe that will show you how to easily recreate Houlihan’s baked potato soup at home.  Their baked  potato soup is rich, creamy and hands down one of the best around.

For a light and balanced meal, serve a cup of this soup with a fresh salad such as this gourmet spinach salad from our forum:

Go Here

Enjoy!

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New Secret Recipe
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Houlihan’s Baked Potato Soup

1 1/2 pounds (2 cups, diced but unpeeled) baking potatoes
1/4 pound butter
2 cups yellow onion — diced
1/3 cup flour
5 cups water
1/4 cup low sodium chicken base
1 cup instant potato flakes
3/4 teaspoon dried basil
1/2 teaspoon Tabasco sauce
1 cup heavy cream
1 cup milk
salt — to taste
white pepper — to taste

Preheat oven to 400 degrees F

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 & 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..

Serves 6

Source: Pittsburgh Post-Gazette, Nov 6, 1994

Until Next Time… Be Well!

Kind Regards,

Ron

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1 Comments
Nov
22
2008

Copycat Houlihan’s ‘Shrooms

Posted by: ChefTom in Categories: Houlihan's.
Using Tags: , ,

Cheese Filling
1/3 cup whipped cream cheese
1/4 cup shredded sharp Cheddar cheese
1/2 teaspoon dry Hidden Valley Ranch Dressing Mix

Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes.

6 large button mushrooms
1 cup bleached flour
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 cup buttermilk
Vegetable oil for frying

Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps.
Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl.
Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving.
Yields 4 servings.

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1 Comments