HOULIHAN'S BAKED POTATO SOUP

      Title: HOULIHAN'S BAKED POTATO SOUP
  Categories: Potatoes, Soups & ste
       Yield: 8 Servings
  
   1 1/2 lb Baking potatoes
     1/4 lb Butter
       2 c  Yellow onion  -- diced
     1/3 c  Flour
       5 c  Water
     1/4 c  Low sodium chicken base
       1 c  Instant potato flakes
     3/4 ts Dried basil
     1/2 ts Tabasco sauce
       1 c  Heavy cream
       1 c  Milk
            Salt  -- to taste
            White pepper  -- to taste
  
   Preheat oven to 4000. Prick washed potatoes & bake until a fork
   pierces to the center easily. Remove potatoes from oven & allow to
   fully cool. Remove skin & cut potatoes into 1/2" cubes. Set aside.
   Melt butter in a large saucepan.  Add onions & saute over low heat
   for 10 minutes or until onions are translucent.  Don't allow onions
   to burn. Add flour to onions & butter and cook 4 - 5 minutes,
   stirring well until flour is absorbed. In a separate container,
   combine water, chicken base, potato flakes & seasonings.  Stir or
   whisk thoroughly to eliminate lumps. Add slowly to onion mixture,
   stirring constantly so no lumps form. Increase to medium heat &
   continue cooking until the soup begins to gently simmer. Add milk &
   cream, stirring until smooth & lightly thickened. Simmer for 15
   minutes. Do not boil.  Soup should just simmer lightly. Add cubed
   baked potatoes & stir to combine. Remove from heat & serve. Top each
   serving with grated cheddar cheese, sliced scallions & bacon pieces.
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