Houlihans Baked Potato Soup Copycat Recipes

COPYCAT HOULIHAN'S BAKED POTATO SOUP

Steps:

• Prick washed potatoes and bake in a preheated 400 degrees F oven until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool. Remove skin and cut potatoes into 1/2-1" cubes. Set aside. Melt butter in a large saucepan. Add onions and 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 mixture, stirring constantly so no lumps form. Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes and stir to combine. Remove from heat and serve. Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.

HOULIHAN'S BAKED POTATO SOUP COPYCAT

Steps:

• 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.

HOULIHAN'S BAKED POTATO SOUP RECIPE

Steps:

• Preheat oven to 400. Prick washed potatoes & bake until a fork pierces to the center easily. Remove potatoes from oven & allow to fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside. Melt butter in a large saucepan. Add onions & sauté over low heat for 10 minutes or until onions are translucent. Don't allow onions to burn. Add flour to onions & butter and cook 4 - 5 minutes, stirring well until flour is absorbed. In a separate container, combine water, chicken base, potato flakes & seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form. Increase to medium heat & continue cooking until the soup begins to gently simmer. Add milk & cream, stirring until smooth & lightly thickened. Simmer for 15 minutes. Do not boil. Soup should just simmer lightly. Add cubed baked potatoes & Stir to combine. Remove from heat & serve. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces