Houlihan's Baked Potato Soup
- Number of Servings: 8
Ingredients
1 1/2 lb baking potatoes1/4 lb butter2 cups yellow onion, diced1/3 c flour5 cups water1/4 cup low sodium chicken base1 cup instant potato flakes3/4 tsp dried basil1/2 tsp Tabasco sauce1 cup heavy cream1 cup milksalt to tastewhite pepper to taste
Preheat oven to 400 degrees. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and 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 and butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion misture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk & simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat & serve. Top each serving with grated cheddar cheese, sliced scallions & bacon pieces.
Recipe by : Pittsburgh Post-Gazette
Serving Size: makes 8 1 cup servings(estimated)
Number of Servings: 8
Recipe submitted by SparkPeople user JUANOBME145.
Recipe by : Pittsburgh Post-Gazette
Serving Size: makes 8 1 cup servings(estimated)
Number of Servings: 8
Recipe submitted by SparkPeople user JUANOBME145.
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 24.1 g
- Cholesterol: 72.6 mg
- Sodium: 192.9 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 2.6 g
- Protein: 5.1 g
Member Reviews