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HOULIHAN’S BAKED POTATO SOUP Recipe

   
 

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     HOULIHAN’S BAKED POTATO SOUP

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 ½ lbs. baking potatoes
¼ lb. butter
2 c. yellow onion – diced
1/3 c. flour
5 c. water
¼ c. low sodium chicken base
1 c. instant potato flakes
¾ tsp. dried basil
1/2 tsp. Tabasco sauce
 
1 c. heavy cream
1 c. milk
salt -- to taste
white pepper -- to taste

Instructions
Preheat oven to 400 degrees. 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 inch 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. (I put in crock pot on warm when finished for serving).


Originally Submitted
10/16/2013





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