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Title: Houlihan'S Baked Potato Soup
Yield: 8 Servings

Ingredients

  1 1/2 lb baking potatoes
    1/4 lb butter
      2 c  yellow onion  -- diced
    1/3 c  flour
      5 c  water
    1/4 c  low sodium chicken base
      1 c  instant potato flakes
    3/4 ts dried basil
    1/2 ts tabasco sauce
      1 c  heavy cream
      1 c  milk
      1    salt  -- to taste
      1    white pepper  -- to taste

Instructions

Preheat oven to 4000. 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 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. 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.

Recipe By : The Pittsburgh Post-Gazette

From: Athamilton@aol.Com (Athamilton) Date: 10 Jun 1996 10:46:46 -0400

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