Houlihan's Baked Potato Soup
Recipe Number: 1108
Contributor: MOPAR
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
2 Cups potatoes, diced but unpeeled
1/4 lb butter
2 Cups finely diced yellow onions
1/2 Cup flour
1 quart warm water
1/4 Cup chicken bouillon
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1 Cup potato flakes
2 Cups heavy cream
2 Cups milk
1/2 teaspoon Tabasco
Salt, pepper, garlic powder and dried basil to taste
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| Cooking
Instructions: |
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. |
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