Houlihan's Baked Potato Soup Copycat
Indulge in the creamy comfort of this Houlihan's Baked Potato Soup Copycat recipe, a must-try for lovers of rich, hearty soups! This indulgent dish blends baked russet potatoes, velvety cream, savory chicken stock, and a hint of tangy sour cream to create a luscious base that’s irresistibly smooth. Topped with crispy crumbled bacon, sharp cheddar cheese, and fresh green onions, every spoonful delivers a perfect balance of flavors and textures. Finished in under an hour, this creamy potato soup is ideal for cozy family dinners or impressing guests with a restaurant-quality meal made right at home. Perfect for cold nights, it pairs wonderfully with crusty bread or a crisp side salad. Don't miss out on this luxurious, crowd-pleasing recipe that’s sure to become a family favorite!
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Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 0.25 cup All-purpose flour
- 3 cups Chicken stock
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 3 tablespoons Sour cream
- 1 cup Cheddar cheese, shredded
- 6 slices Bacon, cooked and crumbled
- 4 stalks Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Place the potatoes directly on the oven rack and bake for 50-60 minutes or until tender. Remove and let cool slightly.
Step 2
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Step 3
Sprinkle the flour over the onions and stir well to create a roux. Cook the roux for 2-3 minutes, stirring constantly.
Step 4
Gradually whisk in the chicken stock, ensuring there are no lumps. Add the whole milk and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
Step 5
Cut the baked potatoes into halves and scoop out the flesh. Mash the potato flesh slightly, leaving some chunks for texture, and add it to the soup pot. Stir well to combine.
Step 6
Season the soup with salt and black pepper. Simmer for 10-15 minutes, stirring occasionally, until the soup thickens to your desired consistency.
Step 7
Stir in the sour cream and shredded cheddar cheese until fully melted and incorporated.
Step 8
Serve the soup hot, garnished with crumbled bacon, chopped green onions, and additional shredded cheddar cheese, if desired.
Nutrition Facts
| Serving size | (3374.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3711.6 |
| Total Fat 195.5g | 0% |
| Saturated Fat 102.2g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 603.5mg | 0% |
| Sodium 5435.9mg | 0% |
| Total Carbohydrate 335.2g | 0% |
| Dietary Fiber 25.3g | 0% |
| Total Sugars 48.9g | |
| Protein 158.1g | 0% |
| Vitamin D 238.7IU | 0% |
| Calcium 1791.9mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 8466.7mg | 0% |
Source of Calories