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Houlihan’s Baked Potato Soup
5 from 9 votes

Houlihan’s Baked Potato Soup

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.

Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 8
Calories: 348 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 1/2 pounds potato baking variety
  • 1/4 pound butter
  • 2 cups yellow onion diced
  • 1/3 cup all-purpose flour
  • 5 cups water
  • 1/4 cup chicken base low sodium
  • 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
  • ground white pepper to taste

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees.
  2. Prick washed potatoes and bake for 1 hour or until a fork pierces to the center easily.
  3. Remove potatoes from oven and allow to fully cool.
  4. Remove skin and cut potatoes into ½-inch cubes.
  5. Melt the butter in a large saucepan.
  6. Add the onions and sauté over low heat for about 10 minutes or until onions become translucent. Don't let the onions burn.
  7. Add flour and cook low for 4 to 5 minutes, stirring continuously until the flour is thoroughly absorbed.
  8. In a bowl, combine chicken base, water, potato flakes, and seasonings. Stir or whisk thoroughly to get rid of lumps.
  9. Gradually add potato flake mixture to onions, constantly stirring so no lumps form.
  10. Increase the heat to medium and continue cooking until the soup begins to simmer gently.
  11. Add the cubed potatoes to the soup.
  12. Add milk and cream, stirring until smooth and slightly thickened.
  13. Simmer lightly for 15 minutes – DO NOT BOIL.
  14. Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.

Notes

  • 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.

Nutrition Information

Calories 348kcal (17%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 23g (35%) Saturated Fat 14g (70%) Cholesterol 74mg (25%) Sodium 185mg (8%) Potassium 552mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 840IU (17%) Vitamin C 13.2mg (15%) Calcium 85mg (9%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 348

% Daily Value*

Calories 348kcal 17%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 23g 35%
Saturated Fat 14g 70%
Cholesterol 74mg 25%
Sodium 185mg 8%
Potassium 552mg 12%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 840IU 17%
Vitamin C 13.2mg 15%
Calcium 85mg 9%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.