Houlihan’s Baked Potato Soup Recipe: Unveiling the Delight

Unveil the delight of Houlihan’s Baked Potato Soup with this irresistible recipe that captures the creamy goodness and comforting flavors of this beloved restaurant dish. 

Loaded with tender potatoes, crispy bacon, and melted cheese, this soup is a satisfying meal on its own or as a starter to a larger meal. Here's how to make it: 

Ingredients: – 6 large russet potatoe – 6 slices bacon, chopped – 1/2 cup unsalted butter – 1/2 cup all-purpose flour – 6 cups whole milk

– 2 cups chicken broth – 1 cup sour cream – 1 cup shredded cheddar cheese, plus extra for garnish – 4 green onions, chopped (white and green parts separated) – Salt and pepper, to taste – Sour cream, for serving – Chopped fresh chives, for garnish

. Preheat your oven to 400°F (200°C). Wash the russet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for 45-60 minutes, or until they are tender when pierced with a fork. Allow the potatoes to cool slightly.

 While the potatoes are baking, cook the chopped bacon in a large pot or Dutch oven over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain. Set aside.

 In the same pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux.

. Gradually whisk in the whole milk and chicken broth, stirring constantly to prevent lumps from forming. Cook the mixture, stirring frequently, until it thickens and comes to a simmer.

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