Houlihans Baked Potato Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Baking potatoes,
1/4 lbs: Butter,
2 cup: Yellow onion, diced
1/3 cup: Flour,
5 cup: Water,
1/4 cup: Low sodium chicken base,
1 cup: Instant potato flakes,
3/4 tsp: Dried basil,
1/2 tsp: 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 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. Dont 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@aol.Com (Athamilton) Date: 10 Jun 1996 10:46:46 -0400
Source from luhu.jp
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. Dont 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@aol.Com (Athamilton) Date: 10 Jun 1996 10:46:46 -0400
Source from luhu.jp