HOULIHAN’S BAKED POTATO SOUP

HOULIHAN’S BAKED POTATO SOUP


2 cups potatoes, diced but unpeeled
¼ cup butter
2 cups finely diced yellow onions
½ cup flour
1 quart warm water
¼ cup chicken bouillon
1-cup potato flakes2 cups heavy cream
2 cups milk
½ tsp. Tabasco
Salt, pepper, garlic powder and dried basil to taste


Sauté onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for 4 to 5 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 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.