*  Exported from  MasterCook  *
 
                        HOULIHAN'S BAKED POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Potatoes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Baking potatoes
      1/4   lb           Butter
    2       c            Yellow onion  -- diced
      1/3   c            Flour
    5       c            Water
      1/4   c            Low sodium chicken base
    1       c            Instant potato flakes
      3/4   ts           Dried basil
      1/2   ts           Tabasco sauce
    1       c            Heavy cream
    1       c            Milk
                         Salt  -- to taste
                         White pepper  -- to taste
 
   Preheat oven to 400F. Prick washed potatoes & bake
   until a fork pierces to the center easily. Remove
   potatoes from oven & allow to fully cool. Remove skin
   & cut potatoes into 1/2 cubes. Set aside. Melt butter
   in a large saucepan.  Add onions & saute over low heat
   for 10 minutes or until onions are translucent.  Don't
   allow onions to burn. Add flour to onions & butter and
   cook 4 - 5 minutes, stirring well until flour is
   absorbed. In a separate container, combine water,
   chicken base, potato flakes & seasonings.  Stir or
   whisk thoroughly to eliminate lumps.  Add slowly to
   onion mixture, stirring constantly so no lumps form.
   Increase to medium heat & continue cooking until the
   soup begins to gently simmer. Add milk & cream,
   stirring until smooth & lightly thickened.  Simmer for
   15 minutes. Do not boil.  Soup should just simmer
   lightly.   Add cubed baked potatoes & stir to combine.
   Remove from heat & serve. Top each serving with grated
   cheddar cheese, sliced scallions & bacon pieces.
   
   Recipe By     : The Pittsburgh Post-Gazette
   
   From: Athamilton@aol.Com (Athamilton) Date: 10 Jun
   1996 10:46:46 -0400
  
 
 
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