Houlihan’s Baked Potato Soup Recipe

Houlihan’s Baked Potato Soup is made with Russet baking potatoes, unsalted butter, diced yellow onion, all-purpose flour, water, low sodium chicken base, instant potato flakes, dried basil, Tabasco sauce, heavy cream, milk, salt, and ground white pepper. This hearty recipe creates a comforting dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.

Houlihan’s Baked Potato Soup Ingredients

• 1 1/2 pounds Russet baking potatoes
• 1/4 pound (1/2 cup) unsalted butter
• 2 cups diced yellow onion
• 1/3 cup all-purpose flour
• 5 cups water
• 1/4 cup low sodium chicken base (dissolved in water)
• 1 cup instant potato flakes
• 3/4 teaspoon dried basil
• 1/2 teaspoon Tabasco sauce (adjust to taste)
• 1 cup heavy cream
• 1 cup milk
• Salt to taste (start with 1 teaspoon)
• Ground white pepper to taste (start with 1/2 teaspoon)

Houlihan’s Baked Potato Soup Instructions

1. Preheat your oven to 400°F (200°C).
2. Prick the washed potatoes with a fork and bake them for 1 hour, or until easily pierced with a fork.
3. Remove the potatoes from the oven and let them cool completely.
4. Peel the potatoes and cut them into ½-inch cubes.
5. Melt the butter in a large saucepan over medium heat.
6. Add the diced onions and sauté for about 10 minutes, or until translucent. Be careful not to let the onions burn.
7. Stir in the flour and cook for 4 to 5 minutes, continuously stirring until the flour is well absorbed and forms a roux.
8. In a bowl, dissolve the chicken base in the water, then mix in the potato flakes, basil, and Tabasco sauce. Stir well to eliminate any lumps.
9. Gradually add the potato flake mixture to the saucepan, stirring constantly to prevent lumps.
10. Increase the heat to medium and cook, stirring occasionally, until the soup begins to simmer gently.
11. Add the cubed potatoes to the soup.
12. Stir in the milk and cream, continuing to cook until the soup is smooth and slightly thickened.
13. Simmer the soup gently for 15 minutes—do not let it boil.
14. Serve hot, topped with grated Cheddar cheese, sliced scallions, and bacon pieces.

Recipe Tips

• Potato Choice: Use Russet potatoes for their high starch content, which will give the soup a creamy texture.
• Smooth Texture: For an extra smooth soup, use an immersion blender to blend some of the potatoes after adding them to the soup. This will create a velvety texture without needing to fully blend the soup.
• Flavor Boost: Try adding a pinch of smoked paprika or a few dashes of Worcestershire sauce to the soup for a deeper, richer flavor.

How To Store Houlihan’s Baked Potato Soup

Refrigerate: Cool the soup to room temperature. Transfer it to an airtight container or cover the pot with plastic wrap. Store it in the refrigerator for up to 3-4 days.

Freeze: For longer storage, allow the soup to cool completely. Transfer it to a freezer-safe container or a heavy-duty freezer bag, leaving some space for expansion. The soup can be frozen for up to 2 months. To reheat, thaw it overnight in the refrigerator and then gently reheat on the stove over low heat, stirring occasionally.

How To Reheat Leftover Houlihan’s Baked Potato Soup

On the Stovetop: Pour the leftover soup into a saucepan. Heat over medium-low heat, stirring occasionally, until heated through. Be careful not to let it boil, as this can affect the texture.

In the Microwave: Place a portion of the soup in a microwave-safe bowl. Cover it loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

In the Oven: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot throughout. Stirring halfway through can help with even heating.

What To Serve Houlihan’s Baked Potato Soup

Houlihan’s Baked Potato Soup pairs well with garlic bread, a crisp green salad, crackers, and fresh fruit. It also can be served alongside grilled cheese sandwiches, roasted vegetables, stuffed mushrooms, and bacon-wrapped dates for better savoring of the meal.

Frequently Asked Questions

Can I use different types of potatoes for this recipe?

Yes, while Russet potatoes are preferred for their starchy texture, you can use other types of potatoes. However, they may not give the soup the same creamy consistency.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup a day or two in advance. Just store it in an airtight container in the refrigerator. Reheat it gently on the stove or in the microwave before serving.

Is there a way to make this soup vegetarian?

Yes, to make it vegetarian, use vegetable broth instead of the chicken base and make sure the butter is plant-based.

Try more recipes:

• Barley Chicken Soup Recipe
• Malatang Soup Recipe?
• Mauritian Lentil Soup Recipe