Outback Steakhouse Potato Soup

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 (amount depends on your preference)
2 cups shredded Monterrey Jack / Cheddar cheese blend.

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.

but why the sugar is added. how to make it more spicy.

crazybuoy said:

but why the sugar is added. how to make it more spicy.

Click to expand...

Just increase the pepper and maybe add a dash of cayenne.

BTW thanks Mama. I can actually alter that to low sodium if I forego the bacon and cheese and top it with some chopped green onion or Mrs. Dashs Southwest Chipotle. Might just half it the first time though.

I hope it works for you!

jpshaw said:

Just increase the pepper and maybe add a dash of cayenne.

BTW thanks Mama. I can actually alter that to low sodium if I forego the bacon and cheese and top it with some chopped green onion or Mrs. Dashs Southwest Chipotle. Might just half it the first time though.

Click to expand...

Ok dear
for only taste.

Hi.....

Outback Steakhouse Potato Soup
Ingredients

* 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

Garnish

* 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.

Directions

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