Prep 10 mins
Cook 1 hr
Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adjusted anything :O) On some I had to guess on the time and servings if I haven't tried them.
- Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
- In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
- Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
- In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
- Combine the potatoes with the soup to complete.
I am a HUGE fan of Houlihans Baked Potato soup so I was really excited to make this recipe. For the beginners out there 1quart=4cups & 1/4 lb. butter = 1 stick. For the bullion I dissolved 2 cubes in 1 3/4c H2O, then subtracted that from the 4cups (1qt) called for. I also only used 1/2 the onion called for and it turned out just perfect for my taste. We added crumbled bacon & chedder cheese to the top. YUMMY!!!
I haven't eaten Houlihan's soup to compare the two, but I can tell you that this soup is FABULOUS! At first, I thought it seemed like way too much liquid, but after simmering it really thickens up to a perfect texture. I sprinkled cheese and chives on top before serving. Yummy! I'll be making this again. Thanx for posting.
Terrific hearty soup. <br/>Omitted basil. <br/>Subbed in skim milk and FF Half & Half.<br/>Used 1 onion and more potatoes.<br/>Fried bacon for topping, and drained most of the fat. I then took a can of corn and fried it in the remaining bacon grease, which I then added to the soup. <br/>Topped ours with the bacon crumbles, Colby Jack Cheese and sour cream.