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Outback Steakhouse™ Potato Soup Recipe


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     Outback Steakhouse™ Potato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Potatoes (6-8 depending on the size)
1 Onion, diced
4 14oz cans of chicken broth
2 cups water
Celery 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
4-6 pieces of cooked bacon, chopped
Chopped chives (amount depends on your preference – I like a lot)
2 cups shredded Monterrey Jack / Cheddar cheese blend.

Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on) 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.

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