Ingredients
- 1 1/2 pounds baking potatoes
- 1/4 pound butter
- 2 cups yellow onion -- diced
- 1/3 cup flour
- 5 cups water
- 1/4 cup low sodium chicken base
- 1 cup instant potato flakes
- 3/4 teaspoon dried basil
- 1/2 teaspoon Tabasco sauce
- 1 cup heavy cream
- 1 cup milk
- salt -- to taste
- white pepper -- to taste
Directions
Preheat oven to 400 degrees.
Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.
Melt butter in a large saucepan. Add onions & saute over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed.
In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & stir to combine.
Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.
Print this recipe
Submitted 6/13/05.
Source: The Pittsburgh Post-Gazette
Submitted By: Rick Smith
rick@dragons.net
Houlihan's Baked Potato Soup