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.
- 2 cups potatoes, diced but unpeeled
- 1⁄4 lb butter
- 2 cups yellow onions, finely diced
- 1⁄2 cup flour
- 1 quart warm water
- 1⁄4 cup chicken bouillon
- 1 cup potato flakes
- 2 cups heavy cream
- 2 cups milk
- 1⁄2 teaspoon Tabasco sauce
- salt and pepper, to taste
- garlic powder, to taste
- dried basil, to taste
- 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.
I have the recipe as shared in the Boston Herald about 1995 5 cups diced potatoes 1 stick butter 2 cups minced onion (I only use 1 large onion) 1/4 cup flour 5 cups warm water 1 cup potato flakes 1/4 cup chicken base 1 tsp dried basil 1/2 tsp tabasco sauce 1 cup milk 1 cup heavy cream set a colander or steamer over a stick pot to steam the potatoes, about 20 minute until fork tender. In another container mix warm water ,chicken base, potato flakes, basil and tabasco In a large stock pan melt the butter, add onions cook through until transparent, about 10 minutes, add flour, cook until absorbed about 4 minutes, add water mixture, cook over high heat until potato flakes are dissolved, add milk and cream. Cook over medium low heat until slightly thickened, add steamed potatoes, heat until warmed through, do not allow to boil. Serve with grated cheddar, bacon bits and diced scallion