Houlihans Baked Potato Soup
From hungryjohn 16 years ago
- 40 minutes to make
- Serves 8
When I lived in Southern California, the Los Angeles Times food section had a feature called Culinary SOS, in which restaurant chefs fulfilled readers' requests for recipes for their favorite dishes. One taste and you know why this one was requested.
Ingredients
- 1 1/2 lbs. russet potatoes shopping list
- 1/2 cup butter shopping list
- 2 cups diced onions shopping list
- 1/3 cup flour shopping list
- 5 cups water shopping list
- 1/4 cup low-salt chicken base shopping list
- 1 cup instant potato flakes shopping list
- 3/4 teaspoon Tabasco sauce shopping list
- 1 cup whipping cream shopping list
- 1 cup milk shopping list
- grated cheddar cheese shopping list
- green onions shopping list
- salt and pepper shopping list
How to make it
- Bake potatoes at 400 degrees until just tender. Cool, peel and cut into cubes.
- Melt butter in large saucepan. Add onions and saute over low heat until golden, about 10 minutes. Add flour and cook, stirring often, until flour is absorbed, about 4-5 minutes.
- In medium bowl combine water, chicken base, basil and Tabasco. Mix until smooth and add to onions, stirring constantly. Increase heat to medium and cook until soup begins to simmer.
- Add cream and milk, stirring until smooth and slightly thickened. Simmer for 15 minutes, being careful not to boil.
- Add potatoes and stir to heat and combine.
- Season to taste with salt and pepper, and serve topped with cheese and/or onions.
The Rating
Reviewed by 13 people-
Oh. My. God. I'm going to make this immediately. I love making soup!
mbalmr
in Oshkosh loved it
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Love this recipe...a must try for me!
mamalou
in Attleboro loved it
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wow fantastic soup thanks
momo_55grandma
in Mountianview loved it
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