Soups & Stewscopykat5.0
Houlihan's Baked Potato Soup Easy Copycat Recipe
Rich, creamy Houlihan's-style baked potato soup with instant potato flakes for perfect texture. Restaurant-quality comfort food at home!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 10 min🔥 Cook: 1h 20m👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
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.
water5 cups
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.
milk1 cup
13
Simmer lightly for ⏱️ 15 minutes – DO NOT BOIL.
14
Top each serving with grated Cheddar cheese, sliced scallions & bacon pieces.
Nutrition Facts
calories
348 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
185 mg
protein Content
5 g
cholesterol Content
74 mg
carbohydrate Content
30 g
saturated Fat Content
14 g
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