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-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.
Pittsburgh Post-Gazette, Nov 6, 1994