Houlihan's Baked Potato Soup Copycat

Total Time
1hr 10mins
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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
  4. In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
  5. Combine the potatoes with the soup to complete.


Most Helpful

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!!!

Heather N. March 19, 2009

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.

*Parsley* February 27, 2006

As a past employee i have some insight. This is extremely close. Just a couple minor adjustments. They Use chicken base not bullion - make a big difference. And used actual baked potatoes that are completely cooled then cut and add to soup . I came here for a refresher on quantity of ingredients bc it had been a while.

Monik F. October 22, 2016

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