Houlihans Potato Soup
Ingredients
- 2 Cups Potatoes, Diced But Unpeeled
- 1/4 Pound butter ( Or Margarine )
- 2 Cups Yellow Onions, Finely Diced
- 1/2 Cup Flour
- 1 Quart Warm Water
- 1/4 Cup Chicken Bouillon
- 1 Cup Potato Flakes
- 2 Cups Heavy Cream
- 2 Cups Milk
- 1/2 teaspoon Tabasco Sauce
- Salt and Pepper, to taste
- Garlic Powder, to taste
- Dried Basil, to taste
Directions
Directions:
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.
