No one does Baked Potato Soup like Houlihans. They use instant mashed potato flakes for a special flare.
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Make Houlihan’s Baked Potato Soup Today
Houlihan’s 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.
Houlihan’s Potato Soup Recipe Ingredients
Here’s a list of what you need:
- Baking potatoes
- Yellow onions
- All-purpose flour
- Low sodium chicken base
- Instant potato flakes
- Dried basil
- Tabasco sauce
- Heavy cream
- Ground white pepper
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.
How to Make 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.
How to Make Houlihan’s Potato Soup
- Bake the potatoes at 400 degrees for 1 hour or until a fork pierces to the center easily.
- Remove potatoes from oven and allow to cool completely.
- Peel off the potato skins and cut potatoes into cubes.
- Melt butter in a large saucepan.
- Add onions and sauté over low heat for 10 minutes or until onions become translucent.
- Add flour and cook for 4 to 5 minutes, stirring constantly.
- In a bowl, combine chicken base, water, potato flakes, and seasonings. Stir or whisk to get rid of lumps.
- Gradually add potato flake mixture to the onions, constantly stirring while adding to prevent lumps.
- Increase the heat to medium and cook until the soup begins to simmer gently.
- Add the cubed potatoes to the soup.
- Add milk and cream, gently stirring until smooth and slightly thickened.
- Simmer for 15 minutes, do not let it boil.
Top each serving with grated Cheddar cheese, sliced scallions, and crispy bacon pieces.
Recipe Tips and Variations
Substitute chicken broth for some of the water for extra flavor.
Use evaporated milk instead of heavy cream and regular milk to cut down the calories.
Use flavored instant potato flakes for a flavor twist.
Double the spice ingredients and hot sauce for a spicier soup.
Add some ham for extra heartiness and flavor.
Can’t Get Enough of Potato Soup? Try these recipes!
Some of my favorite potato soup recipes include:
- Country Potato Soup
- Hard Rock Cafe Potato Soup
- Houston’s Baked Potato Soup
- Loaded Potato Soup
- Old Fashioned Potato Soup
- Panera Potato Soup
- Ultimate Potato Soup
Favorite Potato Recipes
- Cheesy Bacon Potatoes
- Homemade Potato Wedges
- How to Cook Purple Potatoes
- How to Cook Red Potatoes
- Roasted Potatoes with Onion Soup Mix
- Scalloped Potatoes and Ham Recipe
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
- ground white pepper to taste
- Preheat oven to 400 degrees.
- Prick washed potatoes and bake for 1 hour or until a fork pierces to the center easily.
- Remove potatoes from oven and allow to fully cool.
- Remove skin and cut potatoes into ½-inch cubes.
- 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 cook low for 4 to 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.
- Gradually add potato flake mixture to onions, constantly stirring so no lumps form.
- Increase the heat to medium 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.