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!
STEAK HOUSE AU GRATIN POTATOES
These super creamy and rich restaurant style potatoes will be gobbled up fast. They are excellent as leftovers warmed up in the microwave with eggs and bacon the next day. They are not a light or low fat dish. Save this for a special occasion.
Provided by Ingalyn
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan.
- Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil.
- Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 23.6 g, Cholesterol 85.2 mg, Fat 24.7 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 15.5 g, Sodium 186.6 mg, Sugar 2 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
LONGHORN STEAKHOUSE MASHED POTATOES
Skip going out and make Longhorn's mashed potatoes at home!
Provided by Katie Clark
Categories Copycat
Time 45m
Number Of Ingredients 8
Steps:
- Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
- If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
- Drain excess water. Set aside one potato in a bowl.
- Mix together the softened butter with the minced garlic.
- Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
- With the potato you set aside, mash coarsely.
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