No one does Baked Potato Soup like Houlihans. They use instant mashed potato flakes for a special flare.
Make Houlihan’s Baked Potato Soup Today
No one does baked potato soup quite like Houlihan’s. Their baked potato soup is rich and creamy and hands down one of the best around. The secret to Houlihan’s soup is combining baked potatoes with instant potato flakes to create a perfect texture.
The original Houlihan’s opened up in Kansas City in 1972. It took over a site that was previously Tom Houlihan’s Men’s Wear. This is why the name Houlihan’s Old Place became the new restaurant’s name. In time the words Old Place were dropped and the restaurant became simply Houlihan’s.
Tom Houlihan, whose motto was there is no substitute for style, valued high quality above everything else. Houlihan’s has stayed true to those roots. The chain is known for its quality food and beverages, prepared on-site with fresh ingredients and served up with a style that’s uniquely Houlihan’s.
What is Chicken Base?
This Houlihan’s potato soup recipe uses chicken base. Chicken base is a highly concentrated stock with a deep rich taste. Most supermarkets sell the chicken base (sometimes labeled chicken soup base) in the form of cubes or powder. You can generally find it in the same location as chicken bouillon cubes.
A popular brand is Better Than Boullion. You can even make your own and keep a supply in your freezer. Chicken base takes much longer to make than chicken stock, but the rich result is definitely worth your patience.
To Make Your Own Chicken Base
Start with combining the basics for making chicken stock (whole chicken, onions, carrots, celery, garlic, water, salt, and pepper). Just let it all simmer away for several hours until the liquid is greatly reduced and the veggies have melted into the rich sauce. You can choose to strain it before use or placing it in your freezer.
Can’t Get Enough of Potato Soup? Try these copycat potato soup recipes. Some of my favorite potato soup recipes include: Bennigan’s Ultimate Baked Potato Soup, Hard Rock Cafe Potato Soup, Houston’s Baked Potato Soup, and Panera’s Baked Potato Soup
And, click here for some other interesting things you can do with potato flakes.
Houlihan’s Baked Potato Soup
- 1 1/2 pounds baking potatoes
- 1/4 pound butter
- 2 cups diced yellow onion
- 1/3 cup all purpose flour
- 5 cups water
- 1/4 cup low sodium chicken base
- 1 cup instant potato flakes
- 3/4 teaspoon dried basil
- 1/2 teaspoon tabasco sauce
- 1 cup heavy cream
- 1 cup milk
- salt to taste
- white pepper to taste
- 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 the butter in a large saucepan. Add the onions and sauté over low heat for about 10 minutes or until onions become translucent. Don't let the onions burn. Add flour and simmer 4-5 minutes stirring continuously until the flour is thoroughly absorbed.
- In a bowl, combine chicken base, water, potato flakes, and seasonings. Stir or whisk thoroughly to get rid of lumps. Add gradually to onion mixture, constantly stirring so no lumps form. Increase to medium heat and continue cooking until the soup begins to simmer gently.
- Add the cubed potatoes to the soup.
- Add milk and cream, stirring until smooth and slightly thickened. Simmer lightly for 15 minutes – DO NOT BOIL.
- Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.
Recipe Tips for the Cook
- Substitute two of the 5 cups of water for 2 cups chicken broth for more flavor.
- Use 2 cans of carnation milk instead of heavy cream and regular milk (cuts down on calories from the heavy cream.)
- Choose flavored instant potato flakes for a different depth of flavor.
- For a spicier soup, double the spice contents.
- Add some ham.