Houlihan's Baked Potato Soup

Houlihan’s Baked Potato Soup

You can make Houlihan's Baked Potato Soup at home with this copycat recipe. 

Course Soup
Cuisine American
Keyword Houlihan's Baked Potato Soup
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 348 kcal
Author Anonymous via CopyKat Recipes


  • 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


  1. 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. 

  2. Melt butter in a large saucepan. Add onions & saute 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. 

  3. 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.

Nutrition Facts
Houlihan’s Baked Potato Soup
Amount Per Serving
Calories 348 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 74mg 25%
Sodium 185mg 8%
Potassium 552mg 16%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 4g
Protein 5g 10%
Vitamin A 16.8%
Vitamin C 16%
Calcium 8.5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.