Houlihan's Baked Potato Soup
Submitted by thadius156
Houlihan’s baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.
YIELD
1 pot of soupPREP
15 minCOOK
35 minREADY
50 minThis copycat of Houlihan’s famous baked potato soup nails that thick, creamy restaurant texture by using two forms of potato: real baked russet cubes for chunky bites and instant potato flakes dissolved into the broth for silky body. That double-potato approach is the secret to getting it right at home.
The base starts with a proper butter-onion roux. Sautéing the onions low and slow for 10 full minutes builds a sweet, mellow foundation, then cooking the flour into that butter for 4-5 minutes eliminates any raw, starchy taste from the soup.
A dash of hot sauce and dried basil are the unexpected seasonings that keep this from tasting like plain cream and potatoes. You won’t taste “spicy” but you’ll notice the added dimension.
Chef Tips
- Bake and fully cool the potatoes before cubing. Hot potatoes crumble when cut and turn the soup into mashed potato consistency.
- Do not boil after adding the cream and milk. A gentle simmer keeps the dairy from breaking and turning grainy.
- Add the liquid to the roux slowly while stirring constantly. Dumping it in all at once creates lumps that won’t dissolve.
Variations
- Load each bowl with shredded cheddar, crumbled bacon, sliced scallions, and a dollop of sour cream for the full loaded baked potato experience.
- Stir in a cup of broccoli florets during the last 5 minutes for a broccoli-potato soup hybrid.
- Use half chicken broth and half water for a richer base flavor.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
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 ½ inch cubes.
Set aside. Melt butter in a large saucepan.
Add onions and sauté over low heat for 10 minutes or until onions are translucent.
Don’t allow onions to burn.
Add flour to onions and butter and cook 4 to 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 and serve.
Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.
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