Recipe - Houlihans Baked Potato Soup

1 One half pound Baking Potatoes
One fourth pound Butter
2 cup Onion; minced
1/3 cup Flour
5 cup Water
One fourth cup Chicken Base
1 cup Instant Potato Flakes
Three fourths teaspoon Basil
One half teaspoon Tabasco Sauce
1 cup Heavy Cream
1 cup Milk
Salt & White Pepper To Taste

Oven 400~ Prick washed potatoes & bake in preheated oven until fork pierces
to the center easily. Remove from oven & allow to fully cool. Remove skin &
cut into 1/2" cubes. Set aside. Melt butter in lge. saucepan. Add onions &
saute over low heat for 10 min. or until onions are translucent. Don't
allow onions to burn. Add flour to onions & butter andcook 4 5 min.,
stirring well until four is absorbed. In separate container, combine water,
chicken base, potato flakes & seasonings. Stir or whisk thoroughly to
eliminate lumps. Add slowly to onion mixture, stirring constntly so no
lumps form. Increase to med. heat & continue cooking until the soup beginst
t gently simmer. Add milk & cream, stirring until smooth & lightly
thickenend. Simmer for 15 minutes. Do not boil. Soup should just simmer
lightly. Add cuped baked potatoes & stir to combine. Remove from heat &
serve. Top each serving with grated cheddar cheese, cut or sliced up scallions &
bacon pieces.

billspa@icanect.net
Posted to EATL Digest by Bill Spalding billspa@ICANECT.NET on Apr 9,
1998