| Houlihan's Baked Potato Soup |
| 2 cups potatoes, diced but unpeeled 1/4 lb butter 2 cups finely diced yellow onions 1/2 cup flour 1 quart warm water 1/4 cup chicken bouillion 1 cup potato flakes 2 cups heavy cream 2 cups milk 1/2 teaspoon tabasco Salt, pepper, garlic powder and dried basil to taste |
| Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter, and cook 4 to 5 minutes, stirring well until flour is absorbed. |
| In a separate container, combine water, chicken bouillion, 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. |
| Serves 6-8 |