COPYCAT LONGHORN STEAKHOUSE LOADED POTATO SOUP
Steps:
- 1. Over medium-high heat, melt butter in a 3 quart sauce pan. 2. Stir in flour and cook until flour has blended with butter. 3. Add chicken broth and stir constantly until mixture starts to thicken. 4. Add in milk and heat until it starts to simmer, stirring the whole time. 5. Stir in shredded cheese until smooth. 6. Add in potato flakes. 7. Add in LOTS of salt and pepper to taste - it really depends on taste, but I used 2 teaspoons of salt and 2 teaspoons of pepper. Start with a little and go up as you need! 8. Use an immersion blender to blend until smooth, or pour in batches into a blender. 9. At this point, bring your soup to a light boil and add in your diced potatoes. 10. Stir constantly but allow potatoes to cook until they are al dente. You want to make sure you keep stirring so the soup doesn't stick to the bottom of the pot. 11. Alternatively, you can boil the diced potatoes in a separate pot until al dente and add to soup right before serving. 12. Serve soup immediately with cheddar cheese, bacon bits, and green onions.
Nutrition Facts : Calories 314 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 708 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
OUTBACK STEAKHOUSE™ POTATO SOUP RECIPE RECIPE - (4/5)
Provided by lisaS
Number Of Ingredients 18
Steps:
- Preheat your oven to 350°F. Scrub the skins of the potatoes and dry with a towel. Pierce each potato several times with a fork. Place a small amount of oil in your hands and coat each potato. Sprinkle each potato with Kosher salt. Place in the oven, directly on the rack (no cookie sheet and NO foil). Bake at 350°F for approximately 60 minutes. Let the potatoes cool a little so they are easier to handle. 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. Enjoy!
STEAKHOUSE STYLE LOADED BAKED POTATO SOUP
This thick and hearty soup is based on a recipe I found from the early 1990's. I adjusted it to my liking, adding more of some things, less of others etc... and it turned out to be really delicious. Just don't ask about the calories, lol! It's chock full of potatoes, cheese, milk, butter, sour cream, and best of all, BACON! It's the perfect comfort food for curling up in front of the fire on a cold, snowy winter's evening. Enjoy! *Note: Times are approximate. Prep work may be done the day before.
Provided by Teresa G. @sokygal
Categories Cream Soups
Number Of Ingredients 12
Steps:
- Gather and prep ingredients (fry bacon, slice onions, grate cheese etc...)
- Preheat oven to 400 degrees F.
- Wash potatoes; prick each several times with a fork; bake at 400 degrees F for one hour or until done; remove from oven and allow to cool for about 1/2 hour (may also bake the day before and refrigerate overnight.)
- Cut potatoes in half lengthwise; scoop the flesh out of the skins; chop potato flesh into bitesize pieces; set aside. Discard skins.
- Melt butter over medium/medium-low heat in large dutch oven or soup pot; stir in flour until smooth; cook for one minute, stirring constantly.
- Stirring constantly, gradually add milk and cook over medium heat until thickened and bubbling.
- Add the chopped potato, salt, both peppers, half of the green onions, half of the bacon, all of the ham (ham optional) and 1 1/2 cups cheese, stirring until cheese is melted and soup is thoroughly heated.
- Remove from heat and stir in the sour cream. Add extra milk, if necessary, to reach desired consistency. Taste for seasoning and add extra salt and/or pepper as desired.
- Serve hot, garnished with remaining green onions, bacon and cheese. (Or throw it all in the pot like my husband had me to do, lol!)
- Cover and refrigerate leftovers. Reheat in microwave after adding a little extra milk to the soup.
STEAK AND POTATO SOUP
Steak sauce isn't just for grilled meat; it also works for adding flavor to this beef soup loaded with fresh and frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 10
Number Of Ingredients 11
Steps:
- Cut beef steak into 1/4-inch-thick strips; cut each strip into 1-inch pieces.
- Heat oil in 8-quart stockpot or Dutch oven over medium-high heat until hot. Add beef; cook 4 to 5 minutes or until browned, stirring occasionally. Add onions and garlic; cook and stir 2 minutes.
- Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 255, Carbohydrate 28 g, Cholesterol 50 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 1 g, ServingSize 2 Cups, Sodium 1210 mg, Sugar 6 g
OUTBACK POTATO SOUP
Make and share this Outback Potato Soup recipe from Food.com.
Provided by JAZELL
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- DIRECTIONS.
- Potatoes,diced and boiled; save till the end.
- In Pot add broth, onions, salt, pepper,water simmer 20 minutes.
- in small pot melt 2 sticks butter and 3/4 cup flour together and add to broth slowly. Add approximately.
- 1 1/2 cups of heavy cream slowly to thicken.
- simmer 20 mins add potatoes and serve.
- Garnish with.
- Colby-Monterey Jack cheese.
- Bacon Bits.
- Green Onions.
Nutrition Facts : Calories 845.2, Fat 49.1, SaturatedFat 29.8, Cholesterol 145.3, Sodium 1652, Carbohydrate 81.4, Fiber 8.1, Sugar 4.2, Protein 22.6
SALTGRASS STYLE BAKED POTATO SOUP
If you've ever tried baked potato soup at Saltgrass Steak House (mainly in Texas) you know how absolutely amazing and addicting it can be. This is my take on a near perfect replica of their famous soup.
Provided by Lone Star Kitchen
Categories Chowders
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
- While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
- Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
- Finely chop green onion and then mince garlic. Add to pot and stir.
- Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
- Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
- Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
- Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
- With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
- Prepare optional garnish and serve!
Nutrition Facts : Calories 900.1, Fat 69, SaturatedFat 37.4, Cholesterol 205.4, Sodium 887.6, Carbohydrate 46, Fiber 6, Sugar 5.7, Protein 26.5
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OUTBACK STEAKHOUSE POTATO SOUP (COPYCAT RECIPE!)
From dwellbymichelle.com
Ratings 11Category Main Course, SoupCuisine AmericanTotal Time 1 hr 30 mins
- Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
- Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
- Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
- Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
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