Yum

Outback’s Baked Potato Soup

 

Last night I wanted soup for dinner. The problem is that there are very few soups that my husband likes and I’ve never found one that—in his eyes—can be considered dinner. But, I figured I would try again. So, I thought I would try making Outback’s Baked Potato soup. It is sooo good. But I have seen a lot of recipes out there that use Velveeta and I can tell you that I do not taste Velveeta when I go to the outback.

Well last night I ran across a recipe that everyone was raving about, said it tasted just like Outback’s, and it did not use velveeta. So I decided to give it a try. Oh my goodness…that was some good soup. My whole family raved. You have to try this soup.

The recipe is below. Now I have to give credit to Chef Pablo at http://restaurantrecipesbook.com. That is where I found this. The only thing I changed about the recipe below is that I used red potatoes that I baked and left the skins on. And one thing I will change if I make this again is the texture. I plan on making some extra potatoes and using an emersion blender to break them up just a bit. This will make the soup part and the potato part blend a bit better I think. Oh, and one other thing, I think it tastes better if you give it some time to sit on the counter, cool, and let the flavors blend a bit. When I was cleaning up last night (and licking the spoon) I found that the tastes had come together even better.

Good luck and good eating!

Ingredients

• Potatoes (6-8 depending on the size)
• 1 Onion, diced
• 4 14oz cans of chicken broth
• 2 cups water
• Salt to taste
• Pepper to taste
• 1 dash of basil
• 1 dash of sugar
• 2 sticks of butter
• 3/4 cup of flour
• 1 1/2 cups heavy cream

 

Garnish

• 4-6 pieces of cooked bacon, chopped
• Chopped chives
• 2 cups shredded Monterrey Jack/Cheddar cheese blend

 

Directions

1. Boil the potatoes, peel and set aside
2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
3. Add the onion and cook until softened.
4. Add the flour and stir while it cooks for about 3 minutes.
5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
6. Bring to a boil, stirring often with a wire whisk.
7. Gradually add the heavy cream until you’ve reached the proper consistency.
8. Chop the potatoes into bite sized cubes and add to the soup.
9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
11. Enjoy!