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Title: Houlihan's Baked Potato Soup
Categories: Soup Chicken
Yield: 8 Servings
| 1 1/2 | lb | Baking potatoes |
| 1/4 | lb | Butter |
| 2 | c | Yellow onion -- diced |
| 1/3 | c | Flour |
| 5 | c | Water |
| 1/4 | c | Low sodium chicken base |
| 1 | c | Instant potato flakes |
| 3/4 | ts | Dried basil |
| 1/2 | ts | Tabasco sauce |
| 1 | c | Heavy cream |
| 1 | c | Milk |
| Salt -- to taste | ||
| White pepper -- to taste |
Preheat oven to 4000. 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.
Recipe By : The Pittsburgh Post-Gazette
From: Athamilton@aol.Com (Athamilton) Date: 10 Jun 1996 10:46:46 -0400
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