OMG, you guys. I am obsessed with potato soup, and Houlihan’s version? Next-level. But, like, who has time to hit up a restaurant every time a craving hits? That’s why I HAD to create this Houlihan Baked Potato Soup Copycat recipe. Seriously, it’s a game-changer.
This Houlihan Baked Potato Soup Copycat is creamy, dreamy, and loaded with all the good stuff – potatoes, cheese, bacon bits, and chives. I swear, it tastes just like the real deal, but you can whip it up in your own kitchen. Plus, it’s way more budget-friendly than ordering takeout.
Looking for an easy Houlihan Baked Potato Soup Copycat recipe? This is IT! This soup is perfect for a chilly night, a quick lunch, or whenever you need a comforting bowl of YUM. I know you’ll love how easy it is to make the best Houlihan Baked Potato Soup Copycat ever.
Serving and Pairing Suggestions
Okay, so this soup is amazing on its own, but let’s take it to the next level, right?
- Toppings Galore: Set up a toppings bar with extra shredded cheese, sour cream, bacon bits, green onions, and even a sprinkle of smoked paprika. Let everyone customize their bowl!
- Side Salad: A light and refreshing Shredded Romaine and Cucumber Salad with Yogurt Dressing cuts through the richness of the soup.
- Grilled Cheese Croutons: Cut a grilled cheese sandwich into cubes and float them on top of the soup. Hello, comfort food heaven!
Tips and Notes
- Potato Power: Russet potatoes are my go-to for that classic baked potato flavor, but Yukon Golds also work well for a creamier texture.
- Cheese, Please: Sharp cheddar is a must, but feel free to mix in some Monterey Jack or Gruyere for extra flavor.
- Make It Vegetarian: Skip the bacon bits or use vegetarian bacon crumbles. You won’t even miss the meat!
- Storage Savvy: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Ready to ditch the restaurant and become a soup-making pro? Grab your ingredients and let’s get cooking! What are your favorite soup toppings? Drop a comment below! For more easy comfort food recipes, check out the “Cozy Eats” category on the blog.
Houlihan Baked Potato Soup Copycat
Equipment
- 1 large kettle
- 1 separate container for mixing
- 1 pot for boiling potatoes
Ingredients
- 2 Cups potatoes diced but unpeeled - adds texture
- 1/4 lb butter - for sautéing
- 2 Cups finely diced yellow onions - for flavor
- 1/2 Cup flour - for thickening
- 1 quart warm water - liquid base
- 1/4 Cup chicken bouillon - for seasoning
- 1 Cup potato flakes - for extra creaminess
- 2 Cups heavy cream - for richness
- 2 Cups milk - for a smooth consistency
- 1/2 teaspoon Tabasco - for a kick
- Salt - pepper, garlic powder and dried basil to taste (season to your preference)
Instructions
- Sauté onions in melted butter for 10 minutes in a large kettle until soft.
- Add flour to the onions and butter, cooking for four to five minutes, stirring until flour is absorbed.
- In a separate container, combine warm water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain.
- Add the mixture to the onion mixture, one pint at a time, while stirring.
- Add milk and cream, continuing to stir until smooth and lightly thickened.
- Reduce heat and let the soup simmer for 15 minutes.
- In a separate pot, cover diced potatoes with water, bring to a boil, and simmer for 20 minutes until tender.
- Combine the cooked potatoes with the soup to complete.