Houstons Baked Potato Soup Recipes

FULLY LOADED BAKED POTATO SOUP

Steps:

• 1. Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until done. Remove from oven and cool slightly. (See Note Below)
• 2. When the potatoes have cooled enough to touch, peel the potatoes. While potatoes are cooling, pour milk and cream into a saucepan and scald over medium heat. Whisk occasionally to keep from sticking. DO NOT BOIL!
• 3. When little bubbles start forming around the edge of the milk, and the milk makes a sizzling noise when splashed on the inside of the saucepan, it's done. Scalding will keep the mixture from separating. Add salt, white pepper, granulated onion, and butter.
• 4. Dice potatoes and add four of the five potatoes to milk mixture and simmer about 20 minutes. Remove it from the heat and let it cool slightly.
• 5. Process mixture with your boat motor (immersion blender), or process in an electric blender in batches. Set aside the 5th diced potato. Dice should be about 1/4" - 1/2".
• 6. To the pureed potatoes add sour cream (optional), chives and 1 cup shredded cheddar cheese; mix well. Add remaining diced potatoes and simmer on very low, stirring frequently for about 15 - 20 minutes. If soup is too thick add chicken broth as needed to reach desired texture. Soup will thicken as it simmers.
• 7. Taste and adjust seasonings again. When ready to serve ladle into individual bowls and garnish with extra cheddar cheese, bacon, chopped green onions or chives, and sour cream. Enjoy!
• 8. *NOTE: For faster preparation of the potatoes, instead of baking them, puncture the potatoes several times with a fork and bake in the microwave oven until done.

HOULIHAN'S BAKED POTATO SOUP COPYCAT

Steps:

• Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
• In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time.
• Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes.
• In a separate container, the potatoes should be covered with water, brought to a boil, and simmered for 20 minutes.
• Combine the potatoes with the soup to complete.

THE BEST BAKED POTATO SOUP EVER!

Steps:

• Wash potatoes thoroughly and microwave until tender.
• If you would like you can always bake in a 400 degree oven for one hour or until done.
• As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
• Add in your flour to make a roux.
• Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
• Reduce your heat and simmer for about 5 minutes.
• Take your cooled potatoes and peel off the skin and chop up into desired pieces.
• Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
• Reduce heat and simmer for about 15 minutes or until it is thick.
• Garnish with cheddar cheese, crumbled bacon and green onions.
• ENJOY!