This is Outback Steakhouse’s homemade baked potato soup recipe.

Ingredients:

2 quarts of water to boil the potatoes

8 potatoes, rinsed, peeled, and diced

4 cans of chicken broth

1 onion, diced

A dash of salt

A dash of freshly ground black pepper

3/4 cup of all-purpose flour

2 cups of cold water

1 1/2 cups of heavy cream

1 cup of butter

1 1/2 cups of Colby-Monterey Jack cheese, shredded

1/4 cup of bacon bits

1/4 cup of green onions

Directions:

Step 1:

Rinse off your potatoes and peel them. Dice the potatoes into cubes and place them potatoes into a kettle and fill the kettle up with 2 quarts of water. Bring the water to a boil and boil the potatoes until they are done. Remove the cooked potatoes from the heat and set the kettle to the side.

Step 2:

In another pot, add in your chicken broth, diced onions, salt, ground black pepper, and 2 more cups of water. Stir all of the ingredients together in the pot and bring it to a simmer for 20 minutes.

Step 3:

In a small pot, melt 2 sticks of butter and 3/4 cup of flour together and stir well. Slowly add the mixture to the chicken broth liquid mixture. Add 1 1/2 cups of heavy whipping cream slowly to thicken the soup mixture. Stir and bring the mixture to a simmer for 20 minutes. Drain the water out of the potatoes and place the potatoes into the soup and serve. Garnish the soups with shredded cheese, bacon bits, and diced green onions.