Houlihan Baked Potato Soup Copycat
Experience the comfort of homemade Houlihan Baked Potato Soup Copycat! This creamy, potato-rich soup is perfect for chilly nights and quick dinners.
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.
Notes
Feel free to add toppings like shredded cheese, bacon bits, or green onions for extra flavor. This soup stores well, making it ideal for meal prep!
Nutrition
Serving: 1cupCalories: 400kcalCarbohydrates: 40gProtein: 8gFat: 24gSaturated Fat: 15gTrans Fat: 1gCholesterol: 75mgSodium: 800mgFiber: 3gSugar: 4g
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