i was going to post on the recipe forum but not sure how many people view that... i am looking for a baked potato soup recipe....like the one from panera or houlihans...does anyone have a recipe?
sfmullen
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Re: NWR: Recipe...
try looking on allrecipes.com
dplehat
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I recommend allrecipes baked potato soup V its the best i have made so far but keep extra milk on hand because it is thick and you will want to thin it out.
Shmar
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you should try looking on copycat recipes. they have all these recipes from restaurants.
NY031978
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Houlihan's Baked Potato Soup
Ingredients: 1 1/2 lbs. 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 tsp. dried basil 1/2 tsp. Tabasco sauce 1 C. heavy cream 1 C. milk Salt -- to taste White pepper -- to taste Preparation: Preheat oven to 400. 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 & sauté 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.
Soon2BeMrs
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Posted by NY031978
Houlihan's Baked Potato Soup
Ingredients: 1 1/2 lbs. 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 tsp. dried basil 1/2 tsp. Tabasco sauce 1 C. heavy cream 1 C. milk Salt -- to taste White pepper -- to taste Preparation: Preheat oven to 400. 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 & sauté 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.
THANK YOU SOOO MUCH!!! stupid question....what is chicken base???
NY031978
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LOL
chicken base is used for soup as a replacement for salt and flavor but has no MSG
