CopyCat Houlihan's Baked Potato Soup

Let's Cook

1. Step 1.

   Season to taste with salt, pepper, garlic powder, and dried basil; set the seasonings aside for now.

2. Step 2.

   In a large kettle, melt the butter over medium heat. Add the onions and sauté for about 10 minutes, stirring occasionally, until they are soft and translucent; adjust the heat as needed to keep them from browning.

3. Step 3.

   Sprinkle the flour over the onions and butter. Cook for 4 to 5 minutes, stirring constantly, until the flour is fully absorbed and the mixture is smooth and bubbly.

4. Step 4.

   While the flour cooks, in a separate container, combine the water, chicken bouillon, potato flakes, and the reserved seasonings. Stir until thoroughly mixed and no lumps remain.

5. Step 5.

   Add the potato-flake mixture to the onion mixture one pint at a time, stirring well after each addition to incorporate before adding more.

6. Step 6.

   Pour in the milk and cream, stirring until the soup is smooth and lightly thickened. Reduce the heat to low and simmer for 15 minutes, stirring occasionally to prevent sticking.

7. Step 7.

   While the soup simmers, place the potatoes in a separate pot and cover with water. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.

8. Step 8.

   Drain the cooked potatoes and add them to the soup. Stir to combine, then serve hot.