Outback soup recipe for the bake potato soup?

Answer 1

Outback Soup

12 LARGE IDAHO POTATOES (8 - 9 lbs)
2 MEDIUM ONIONS
1/2 CUP EXTRA VIRGIN OLIVE OIL
1 QUART SOUR CREAM (Room temperature)
1 CUP BACON GREASE (Strained to remove any browned particles, warmed)
1/2 LB MOZZARELLA CHEESE (Grated)
1 CUP CHARDONNAY (Optional)
1 QUART HEAVY WHIPPING CREAM
10 -1/2 OZ CAN CREAM OF MUSHROOM SOUP
2 TSP GRANULATED GARLIC
2 TSP WHITE PEPPER
1 TSP SALT
1/2 LB BUTTER
Garnish Toppings
1 BUNCH SHALLOTS (Chopped)
1/2 LB SHARP CHEDDAR CHEESE (Grated)
2 CUPS BACON BITS (Crumbled)
1/2 LB FRESH MUSHROOMS (Washed and sliced)

Method
Coat the potatoes in the olive oil then bake them and the onions in a 375F oven for 45 minutes. Remove the potatoes and onions from the oven and allow to cool. ( About 30 minutes).

Cut the potatoes in half lengthwise; use a Chef’s spoon to scoop the meat from the potato skins. (Do not puncture the skins, leave about 1/8 of an inch of meat remaining on the skins. These then can be used for Aurora Catering’s Crawfish Pirogues recipe!) Peel the skin and roots from the onions.

Use a food processor to puree and blend all of the ingredients. The residual heat from the potatoes and onions will melt the cheese. Add the soup to a 10 quart stock pot or Dutch oven and over low heat warm the soup. Serve.

Answer 2

Try this restaurant copycat recipe from O'Charley's: O'Charley's Loaded Potato Soup Creamy cheesy potato soup is a restaurant favorite that can now be made at home with this great copycat recipe. This soup is hearty enough to be served as a meal. Serves: 8 Cooking Time: 30 min Ingredients * 3 pound red potatoes * 1/4 cup margarine * 1/4 cup flour * 8 cup half-and-half * 16 ounce Velveeta cheese, melted * White pepper, to taste * Garlic powder, to taste * 1 teaspoon hot pepper sauce * 1/2 pound bacon, fried * 1 cup cheddar cheese, shredded * 1/2 cup fresh chives, chopped * 1/2 cup fresh parsley, chopped Instructions 1. Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked. 2. In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken. 3. Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally. 4. Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Answer 3

this isnt the outback recipe but i am sure it is just as good. first of all the soups made at chain restaurants are all prepackaged and then added to.(mananged a restaurant kitchen for years) so you can easily go buy potato soup base and then add the stuff you desire like smoked bacon,chives, cheddar and sour cream. i like to throw in a little roasted garlic for fun too.

Answer 4

this taste just like outbacks:

INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.