Houstons Baked Potato Soup Food

HOUSTON'S BAKED POTATO SOUP

Steps:

• Wash and scrub potatoes, pat dry. Rub potatoes with butter and place in baking pan, bake at 350 for 1 hour and 15 minutes or until the done.
• Remove from oven and cool slightly. When the potatoes have cooled enough to touch, peel 4 of the potatoes, we will need the skin on the 5th potato.
• While potatoes are cooling, add fennel seeds to milk and half and half, and scald the milk. Scalding is heating milk at a moderated temperature just until a boiling point but not boiling and quickly remove from heat.
• Scalding will keep the mixture from separating. Let milk cool slightly with fennel seeds in the mixture. When potatoes or cool enough to work with carefully cut 4 in half and place in a food processor.
• Potatoes should measure out to 1 1/2 - 2 cups cooked potato. Dice the 5th potato and set aside, leave the potato skins on this potato. To the cooked potato add sour cream, chives, salt, pepper, celery salt and 1/2 cup plus 1 tablespoon shredded cheddar cheese.
• Strain the fennel seeds from warm milk and discard seeds, pour milk mixture into food processor and processes 1 1/2 - 2 minutes until smooth.
• Place mixture into a saucepan add butter and diced potato stir frequently and simmer on very low setting for about 15 - 20 minutes. When ready to serve ladle into individual bowls and garnish with cheddar cheese, bacon, and green diced onion.

HOULIHAN'S BAKED POTATO SOUP COPYCAT

Steps:

• Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for four to five minutes, stirring until flour is absorbed.
• In a separate container, combine water, chicken bouillon, 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.

THE BEST BAKED POTATO SOUP EVER!

Steps:

• Wash potatoes thoroughly and microwave until tender.
• If you would like you can always bake in a 400 degree oven for one hour or until done.
• As the potatoes are cooling, melt your butter in a large saucepan and saute your onions until light brown.
• Add in your flour to make a roux.
• Add in your chicken broth, water, cornstarch, instant mashed potatoes and spices and bring to a boil.
• Reduce your heat and simmer for about 5 minutes.
• Take your cooled potatoes and peel off the skin and chop up into desired pieces.
• Add in your chopped up potatoes and the heavy whipping cream to your soup and bring it back to a boil.
• Reduce heat and simmer for about 15 minutes or until it is thick.
• Garnish with cheddar cheese, crumbled bacon and green onions.
• ENJOY!

BUTERA'S BAKED POTATO SOUP

Steps:

• Melt butter in a medium-size saucepan over medium heat.
• Using a wire whisk, slowly blend in flour until thoroughly blended.
• Gradually add milk, whisking constantly.
• Whisk in salt and pepper and simmer over low heat, stirring constantly.
• Cut potatoes in half, scoop out the "meat" and set aside.
• Chop half the potato peels (optional) and discard the remainder.
• When milk mixture is very hot, whisk in potato meat.
• Stir in green onions and potato peels.
• Whisk well, then add sour cream and crumbled bacon. Heat thoroughly.
• Add cheese, a little at a time, stirring until all is incorporated.
• Garnish with chives, grated cheese and bacon crumbles.