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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Outback Steakhouse Potato Soup Recipe

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This recipe for Outback Steakhouse Potato Soup is from The Shaw Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Potatoes(6-8 depending on the size), 1 onion, diced, 4 14 oz. cans of chicken broth, 2 cups water, salt to taste, 1 dash basil, 1 dash sugar, 2 sticks butter,¾ cup flour, 1½ cups heavy cream. GARNISH: 4-6 pieces of cooked bacon, chopped, chopped chives( amount depends on your preferences- I like a lot), 2 cups shredded Monterrey Jack/ cheddar cheese blend.
Directions:
Directions:
Boil the potatoes, peel and set aside, In a large soup pot, melt the butter over 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 min. 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 sizeed cubes and add to the soup. Simmer for approximately 5 min. to bring the potatoes to temprature. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend. Enjoy!!

 

 

 

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