Back in my college days, I worked at a local Houlihan’s restaurant for several years (it then turned into a Bellini’s, and I moved on shortly after that because nothing was the same after the switch). I still remember some of the delicious dishes they served there and how amazed I always was at how great their food tasted for being a chain restaurant. One item in particular that was a definite favorite was their Baked Potato Soup (not just a favorite of mine, but something they’re pretty famous for). Man oh man was that soup ever good.
I never bothered trying to make a baked potato soup because I figured there would be nothing that could compare and I would only be left with disappointment. However, it’s been a good long while now since I worked there (and since I had the soup there), so I finally decided to take a stab at making a baked potato soup of my own. The recipe below is what I came up with and while I ended up deciding I couldn’t even remember anymore what the soup from Houlihan’s actually tasted like, it didn’t matter because what I do know is this soup is marvelously delicious and there is nothing disappointing about it at all. It’s thick, cheesy and creamy and the flavors are amazing. The white pepper gives it some serious pizazz, and the bacon, scallions, sour cream and cheese pull it all together nicely.
I had already taste tested as I was cooking it way more than I should have because it was so good, and then as soon as the above photograph was taken, Ilya and I devoured that entire bowl of soup as well. It’s really good, and really simple. The potatoes are a bit time consuming and maybe even a bit annoying, but nothing about this soup is difficult. It’s a perfect fall/winter soup that will stick to your bones and warm you up on a chilly day.