Outback Baked Potato Soup Recipes

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OUTBACK POTATO SOUP



Outback Potato Soup image

Make and share this Outback Potato Soup recipe from Food.com.

Provided by JAZELL

Categories     < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 quarts water for boiling potatoes
8 potatoes
4 canned chicken broth
1 small onion, diced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
3/4 cup all-purpose flour
2 cups cold water
1 1/2 cups heavy cream
1 cup butter
1 1/2 cups colby-monterey jack cheese
1/4 cup bacon bits
1/4 cup green onion

Steps:

  • DIRECTIONS.
  • Potatoes,diced and boiled; save till the end.
  • In Pot add broth, onions, salt, pepper,water simmer 20 minutes.
  • in small pot melt 2 sticks butter and 3/4 cup flour together and add to broth slowly. Add approximately.
  • 1 1/2 cups of heavy cream slowly to thicken.
  • simmer 20 mins add potatoes and serve.
  • Garnish with.
  • Colby-Monterey Jack cheese.
  • Bacon Bits.
  • Green Onions.

Nutrition Facts : Calories 845.2, Fat 49.1, SaturatedFat 29.8, Cholesterol 145.3, Sodium 1652, Carbohydrate 81.4, Fiber 8.1, Sugar 4.2, Protein 22.6

OUTBACK STEAKHOUSE™ POTATO SOUP RECIPE RECIPE - (4/5)



Outback Steakhouse™ Potato Soup Recipe Recipe - (4/5) image

Provided by lisaS

Number Of Ingredients 18

SOUP:
4 large potatoes, or up to 8 small potatoes
Kosher salt
Vegetable oil
2 sticks of butter
1 onion, diced
3/4 cup all purpose flour
48 ounces chicken broth
2 cups water
Celery salt, to taste
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon sugar
1 1/2 cups heavy cream
GARNISH:
4 to 6 pieces cooked bacon, chopped (save the grease and use with the butter)
Chopped chives, as desired
2 cups Monterrey Jack / Cheddar cheese blend, shredded

Steps:

  • Preheat your oven to 350°F. Scrub the skins of the potatoes and dry with a towel. Pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato. Sprinkle each potato with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil). Bake at 350°F for approximately 60 minutes. Let the potatoes cool a little so they are easier to handle. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it. Add the onion and cook until softened. Add the flour and stir while it cooks for about 3 minutes. Slowly add the chicken broth, water, salt, pepper, basil and sugar. Bring to a boil, stirring often with a wire whisk. Gradually add the heavy cream until you've reached the proper consistency. Chop the potatoes into bite sized cubes and add to the soup. Simmer for approximately 5 minutes to bring the potatoes to temperature. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend. Enjoy!

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