Copycat Outback Baked Potato Soup

Ingredients

• Potatoes (4 large or up to 8 small potatoes)

• Kosher Salt

• Vegetable Oil

• 2 sticks of butter

• 1 Onion, diced

• 3/4 cup of all-purpose flour

• 48 oz of chicken broth

• 2 cups water

• Celery salt to taste

• 1/2 tsp ground black pepper

• 1/4 tsp dried basil

• 1/4 tsp sugar

• 1 1/2 cups heavy cream

• 4-6 slices of cooked bacon, chopped

• Chopped chives (depends on your preference)

• 2 cups shredded Monterrey Jack / Cheddar cheese blend.

Directions

1. Preheat your oven to 350 degrees

1. Rinse and scrub the skins of the potatoes and dry with a towel and then pierce each potato several times with a fork.

1. Place a small amount of oil in your hands and coat each potato and then sprinkle each one with Kosher salt.

1. Place directly on the oven rack.

1. Bake for 60 minutes on 350

1. In the same pot, melt the butter with the bacon grease, over low to medium heat, being careful not to burn it.

1. Add the onion and cook until softened.

1. Add flour and stir constantly while it cooks for 3 minutes. Be sure to take a spoon and loosen any bits of the back that may have stuck to the bottom of the pan.

1. Slowly add the chicken broth, water, salt, pepper, basil, and sugar and bring to a boil, stirring often with a whisk.

1. Gradually add heavy cream until you have reached the proper consistency.

1. Chop the baked potatoes into bite-sized pieces and add to the soup and simmer for 5 minutes to bring the potatoes up to temperature. 

1. Ladle the soup into bowls and garnish with cheese, chives, and bacon.