This take on Houlihan's potato soup recipe makes a wonderful, pleasing, and filling meal that your family will eagerly spoon up. Serve with a sandwich for lunch or with crusty bread and a salad for dinner. It’s easy to make.
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.
Substitute 2 cups chicken broth for 2 cups of water for more flavor. You would use 2 cups of chicken broth and 3 cups of water for a total of 5 cups of liquid.Use 2 cans of evaporated milk instead of heavy cream and regular milk (cuts down on calories from the heavy cream).Use flavored instant potato flakes for a different depth of flavor.For a spicier soup, double the spice ingredients.Add some ham to make the soup extra hearty and flavorful.