Houlihans Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Baking sheet
- Cutting board
- Chef's knife
- Potato masher or immersion blender (optional)
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1.5 lbs baking potatoes baked and diced
- 4 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 tbsp all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 1 cup milk
- 1 cup instant potato flakes
- ¾ tsp dried basil
- ½ tsp hot sauce optional
- Salt and white pepper to taste
- Toppings: shredded cheddar cheese scallions, crumbled bacon
Instructions
Prepare The Potatoes
- Preheat your oven to 400°F. Bake the potatoes until tender, then cool, peel, and dice them into small chunks.
Sauté The Onions
- Melt the butter in a large pot over medium heat. Add the diced onions and cook for about 10 minutes until they’re translucent and fragrant.
Create The Roux
- Stir in the flour and cook for another 3-4 minutes, ensuring the flour is fully absorbed without browning.
Add The Liquid Base
- Combine chicken stock, potato flakes, basil, and hot sauce in a separate bowl. Gradually whisk this mixture into the pot, stirring constantly to prevent lumps. Allow it to simmer gently.
Incorporate Dairy
- Reduce the heat and stir in the heavy cream and milk. Let the soup thicken slightly while simmering on low heat (do not boil).
Add The Potatoes
- Stir in the baked potato chunks. Use a potato masher or immersion blender to achieve your desired consistency. Leave some chunks for a heartier texture.
Season And Serve
- Season with salt and white pepper to taste. Serve hot, garnished with shredded cheese, scallions, and crumbled bacon.
Notes
This soup is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days or freeze it for later. Just reheat gently on the stove, adding a splash of milk if it thickens too much.