Houlihan’s Potato Soup Recipe: Unveiling the Delight

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

Creamy, hearty, and packed with flavor, this soup is perfect for warming up on chilly days or as a comforting meal anytime. Here's how to make it: 

For the meat filling: – 2 tablespoons olive oil Ingredients: – 4 tablespoons unsalted butter – 1 onion, diced – 2 cloves garlic, minced – 4 cups chicken broth – 4 cups peeled and diced potatoes (about 4-5 medium potatoes) – 1 cup diced carrot– 2 carrots, diced – 2 celery stalks, diced – 2 cloves garlic, minced

– 1 cup diced celery – 1 teaspoon dried thyme – 1 teaspoon dried rosemary – Salt and pepper, to taste – 2 cups half-and-half (or milk for a lighter version) – 1 cup shredded cheddar cheese, plus extra for garnish – 1/4 cup chopped fresh chives or green onions, for garnish – Crispy bacon bits, for garnish (optional)

. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.

. Add the diced potatoes, carrots, celery, dried thyme, and dried rosemary to the pot. Season with salt and pepper, to taste. Stir to combine.

. Simmer the soup uncovered for about 15-20 minutes, or until the vegetables are tender and cooked through.

. Using an immersion blender or potato masher, partially blend the soup to thicken it slightly while still leaving some chunks of potatoes and vegetables for texture. Alternatively, you can remove a portion of the soup and blend it in a blender or food processor, then return it to the pot.

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