Houlihan's Baked Potato Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Baking potatoes
1/4 lb	113g / 4oz	Butter
2 cups	125g / 4.4oz	Diced yellow onion
1/3 cup	20g / 0.7oz	Flour
5 cups	1185ml	Water
1/4 cup	15g / 0.5oz	Low-sodium chicken base
1 cup	237ml	Instant potato flakes
3/4 teaspoon	3.8ml	Dried basil
1/2 teaspoon	2.5ml	Tabasco sauce
1 cup	237ml	Heavy cream
1 cup	237ml	Milk
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Preheat oven to 400 degrees. Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-inch cubes. Set aside.

Melt butter in a large saucepan. Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions and butter and cook 4 to 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened.

Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated Cheddar cheese, sliced scallions and bacon pieces.

This recipe yields ?? servings.

Source:
CopyKat Recipes at http://www.copykat.com

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