Outback baked potato soup recipe
Ingredients of outback baked potato soup recipe
- Potatoes (4 large or up to 8 small potatoes)
- Kosher Salt
- Vegetable Oil
- 2 sticks of butter
- 1 Onion, diced
- 3/4 cup of all purpose flour
- 48 oz of chicken broth
- 2 cups water
- Celery salt to taste
- 1/2 tsp ground black pepper
- 1/4 tsp dried basil
- 1/4 tsp sugar
- 1 1/2 cups heavy cream
- 4-6 slices of cooked bacon, chopped
- Chopped chives (depends on your preference)
- 2 cups shredded Monterrey Jack / Cheddar cheese blend.
How to make outback baked potato soup recipe
Preheat your stove to 350 degrees
Wash and scour the skins of the potatoes and dry with a towel and afterward penetrate every potato a few times with a fork.
Spot a limited quantity of oil in your grasp and coat every potato and afterward sprinkle everyone with Kosher salt.
Spot in the stove, legitimately on the rack (no treat sheet and NO foil!)
Prepare at 350 for roughly an hour
In an enormous pot, cook your bacon, turning it often until simply firm. Leave the oil from the bacon for the following stage (indeed, it’s unfortunate, I know).
In a similar pot, dissolve the spread with the bacon oil, over a low to medium warmth, being mindful so as not to consume it.
Include the onion and cook until relaxed.
Include the flour and mix while it cooks for around 3 minutes, utilizing an elastic spatula to relax any bits of bacon adhered to the base (yum!)
Gradually include the chicken stock, water, salt, pepper, basil and sugar, heating to the point of boiling and mixing frequently with a whisk.
Continuously include the overwhelming cream until you’ve arrived at the best possible consistency.
Cleave the potatoes into reduced down-solid shapes and add to the soup and stew for around 5 minutes to carry the potatoes to temperature (recollect that, they’re as of now cooked.. so don’t try too hard).
Spoon the soup into singular dishes and trimming with cleaved bacon, chives, and the cheddar mix.
Your hunt is at long last finished. I have scoured the entirety of my café plans assets and found a nearby duplicate feline of the Outback potato soup formula. This originates from somebody who professes to be one of the previous cooks at Outback™, so I realize it might be entirely real.
Such a large number of individuals are making this with Velveeta cheddar due to the gooey kind of the soup. That is off-base. The base for thickening this up is somewhat straightforward. Attempt this formula at home and you’ll be astounded at how close it tastes. If you don’t mind remark underneath to tell me what you think.
Goodness, and YES, this is certainly not a sound soup. It has heaps of cream and all that could possibly be needed margarine. I’ve had individuals over on YouTube grumble about it not being solid. That is not the point. It’s unquestionably not a soup you can appreciate all the time, yet it tastes lovely darn great. Along these lines, unwind and have a cheat day every now and then.