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Outback Steakhouse Potato soup
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
Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
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.
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