Houlihan's Baked Potato Soup

* Exported from MasterCook *

HOULIHAN'S BAKED POTATO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Baking potatoes
1/4 lb Butter
2 c Yellow onion -- diced
1/3 c Flour
5 c Water
1/4 c Low sodium chicken base
1 c Instant potato flakes
3/4 ts Dried basil
1/2 ts Tabasco sauce
1 c Heavy cream
1 c Milk
Salt -- to taste
White pepper -- to taste

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. 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.

Recipe By : The Pittsburgh Post-Gazette

From: Athamilton@aol.Com (Athamilton) Date: 10 Jun
1996 10:46:46 -0400



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