This is a copycat recipe for Houlihan’s Baked Potato Soup.

• 1 1/2 pounds baking potatoes
• 1/4 pound butter (1 stick)
• 2 cups yellow onion diced
• 1/3 cup flour, all-purpose
• 5 cups water
• 1/4 cup chicken broth, low salt
• 1 cup potato flakes instant
• 3/4 teaspoon basil dried
• 1/2 teaspoon red hot pepper sauce (eg. Tabasco)
• 1 cup heavy whipping cream
• 1 cup milk
• salt to taste
• white pepper to taste

Directions

Preheat oven to 400F.   Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2 inch cubes. Set aside.

Melt butter in a large saucepan, and add onions. Sauté over low heat for 10 minutes or until onions are translucent. Add flour to onions and butter and cook 4 – 5 minutes, stirring well until flour is absorbed.

In a separate container, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps. Add slowly to onion mixture, stirring constantly so no lumps form.  Increase to medium heat and continue cooking until the soup begins to gently simmer. Add milk and cream, stirring until smooth and lightly thickened. Simmer for 15 minutes.  Do not boil. Soup should just simmer lightly.

Add cubed baked potatoes and stir to combine.  Remove from heat.

Top each serving with grated cheddar cheese, sliced scallions and  bacon pieces.