Houllihan's Baked Potato Soup

2 1/2 c. baking potatoes, unpeeled and cut in 1/2" cubes
1/4 c. butter
1 c. yellow onion, finely diced
3 T. flour
2 1/2 c. warm water
2 T. chicken bouillon
1/2 c. potato flakes
1/8 t. seasoning salt
1/2 t. dried basil
1/4 t. Tabasco sauce
1/2 c. heavy cream
1/2 c. 2% milk

Toppings:
1/2 c. grated cheddar cheese
3 T. green onions, sliced
3 T. bacon bits

Steam or boil potatoes in large saucepan until tender, but not mushy. Remove from heat, drain and set aside.

In large saucepan, saute onions in butter on low heat for about 10 minutes or until onions are transparent. Do not allow onions to brown. Add flour to onions and butter and cook 2-3 minutes, stirring well until flour is absorbed.

Add water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed. Add milk, cream, stirring until smooth and lightly thickened. Reduce heat and simmer for about 15 minutes. Do not boil. Add steamed potatoes, stirring until combined. Remove from heat. Ladle soup into bowls and garnish with cheese, green onions and bacon bits.