Houlihan's Baked Potato Soup

Ingredients

• 2 cups potatoes, diced but unpeeled
• ¼ lb butter
• 2 cups finely diced yellow onions
• ½ cup flour
• 1 quart warm water
• ¼ cup chicken bouillon
• 1 cup potato flakes
• 2 cups heavy cream
• 2 cups milk
• ½ tsp Tabasco
• Salt, pepper, garlic powder, and dried basil to taste

Directions

1. Sauté the onions in the melted butter in a large kettle for 10 minutes.
2. Add the flour and cook 4–5 minutes, stirring, until fully absorbed.
3. In a separate container, combine the warm water, bouillon, potato flakes, and seasonings. Stir until no lumps remain, then add to the onion mixture one pint at a time.
4. Add the milk and cream, stirring until smooth and lightly thickened. Reduce the heat and simmer 15 minutes.
5. Meanwhile, cover the diced potatoes with water, bring to a boil, and simmer 20 minutes.
6. Drain the potatoes and stir them into the soup to finish.