I love potato soup. But the best I have ever had was at the restaurant Houlihan’s. When we were in college my roommate’s Dad used to take us all out there. I have looked high and low on the interent for copycat recipes. I used this one as a base, and adjusted it as is seen below.
|Borrowed from here|
- 1 1/2 pounds baking potatoes
- 1/4 pound butter
- 2 cups yellow onion, diced
- 1/3 cup flour
- 3 cups water
- 1/4 cup low sodium chicken broth
- 1 cup instant potato flakes
- 3/4 teaspoon dried basil
- 1 cup heavy cream
- 2 cups milk
- salt and white pepper to taste
- Bacon, diced
- grated cheese
- green onions
- Preheat oven to 400 degree. Prick washed potatoes and bake until tender all the way through and allow to fully cool. Remove skin and cut into 1/2-1 inch cubes and set aside.
- Melt butter in a large pan and add onions. Saute for 10 minutes or until the onions are translucent. Add flour a cook for 4 minutes, stirring until well absorbed.
- In a separate bowl, combine water, stock, potato flakes and seasonings. Whisk thoroughly to eliminate lumps. Slowly add to the onions while stirring constantly. Increase to medium heat and continue cooking until the soup begins to simmer. Add milk and cream and stir until slightly thickened.
- Simmer for 15 minutes, but do not bring to a boil. Add potatoes and bacon and remove from heat. Top each serving with cheese and green onions.