Recipe Secrets: Recreating Houlihan's Baked Potato Soup

Soup's on! On tap for dinner today, that is. Have you had Houlihan's Baked Potato soup? If not, you're in for a real treat. I'm in love with this soup and have to have it at least once a week (friend Paula and I usually go for lunch at work). This is the first time I've tried to recreate it here at home, so let's see how it stacks up to the original.

CrankyPuppy's Baked Potato Soup ala Houlihan's

Ingredients

(makes 4 to 6 servings, or 2 if you're a hog like me)

2 cups russet potatoes , diced but unpeeled
1/4 lb butter
1 cups yellow onions , finely diced
1/2 cup flour
1 quart warm water
1/4 cup chicken stock
1 cup instant potato flakes
2 cups heavy cream
2 cups milk
1/2 teaspoon Tabasco sauce
Salt and pepper, garlic powder and dried basil (to taste) 
Grated cheese, bacon and\or scallions (optional, for topping)

Directions

1. Prick washed potatoes and bake in a preheated 400 degree oven until a fork pierces the center easily.  Remove potatoes from oven and allow to fully cool.  Remove skin and cut potatoes into 1/2" to 3/4" cubes.
2. Melt butter in a large saucepan.  Add onions and saute over low heat for 10 minutes or until onions are translucent. Don't let them burn! 
3. Add flour to onions and butter and cook for 4 to 5 minutes, stirring until the flour is absorbed.
4. In a separate container, combine water, chicken stock, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain.
5. Add slowly to onion mixture, stirring constantly so no lumps form.  Increase to medium heat and continue cooking until the soup begins to gently simmer.
6. Add milk and cream, stirring until smooth and lightly thickened. Lightly simmer for 15 minutes.
7. Combine the potatoes with the soup to complete.
8. Season to taste with salt, pepper and garlic as needed.
9. Serve topped with cheese, crumbled bacon and chopped scallions (optional).