Houlihan's Baked Potato Soup Copycat

"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."
photo by Jessica U. photo by Jessica U.
photo by Jessica U.
photo by Jessica U. photo by Jessica U.
photo by *Parsley* photo by *Parsley*
photo by *Parsley* photo by *Parsley*
Ready In:
1hr 10mins




  • 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.

Questions & Replies

  1. What type of bouillon is used.
  2. What kind of potatoes did you use?


  1. 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.
  2. 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!!!
  3. 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.
  4. 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
  5. 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.


I'm a single mommy of one. I Love to Cook ~ My daughter loves cooking with me too! I LOVE trying new recipes but I find I always change them to my likings as I make them. I hope you like what I post :) I'll try to suite them to others and make them more flexible... maybe offer different ideas... If you have any advice for the "Zaar Newbie" I'd love to hear it!! I'm a Massage Therapist/ Personal Trainer ~ I really want to become a ND at some point... lots and lots of schooling!! I love trying out others recipes and I love taking pics so I will try my hardest to review and post a pic of everything I try out!!
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