Outback soup recipe for the bake potato soup?

Outback Soup





12 LARGE IDAHO POTATOES (8 - 9 lbs)


2 MEDIUM ONIONS


1/2 CUP EXTRA VIRGIN OLIVE OIL


1 QUART SOUR CREAM (Room temperature)


1 CUP BACON GREASE (Strained to remove any browned particles, warmed)


1/2 LB MOZZARELLA CHEESE (Grated)


1 CUP CHARDONNAY (Optional)


1 QUART HEAVY WHIPPING CREAM


10 -1/2 OZ CAN CREAM OF MUSHROOM SOUP


2 TSP GRANULATED GARLIC


2 TSP WHITE PEPPER


1 TSP SALT


1/2 LB BUTTER


Garnish Toppings


1 BUNCH SHALLOTS (Chopped)


1/2 LB SHARP CHEDDAR CHEESE (Grated)


2 CUPS BACON BITS (Crumbled)


1/2 LB FRESH MUSHROOMS (Washed and sliced)





Method


Coat the potatoes in the olive oil then bake them and the onions in a 375F oven for 45 minutes. Remove the potatoes and onions from the oven and allow to cool. ( About 30 minutes).





Cut the potatoes in half lengthwise; use a Chef鈥檚 spoon to scoop the meat from the potato skins. (Do not puncture the skins, leave about 1/8 of an inch of meat remaining on the skins. These then can be used for Aurora Catering鈥檚 Crawfish Pirogues recipe!) Peel the skin and roots from the onions.





Use a food processor to puree and blend all of the ingredients. The residual heat from the potatoes and onions will melt the cheese. Add the soup to a 10 quart stock pot or Dutch oven and over low heat warm the soup. Serve.Outback soup recipe for the bake potato soup?
this isnt the outback recipe but i am sure it is just as good. first of all the soups made at chain restaurants are all prepackaged and then added to.(mananged a restaurant kitchen for years) so you can easily go buy potato soup base and then add the stuff you desire like smoked bacon,chives, cheddar and sour cream. i like to throw in a little roasted garlic for fun too.Outback soup recipe for the bake potato soup?
this taste just like outbacks:





INGREDIENTS


3 bacon strips, diced


1 small onion, chopped


1 clove garlic, minced


3 tablespoons all-purpose flour


1 teaspoon salt


1 teaspoon dried basil


1/2 teaspoon pepper


3 cups chicken broth


2 large baked potatoes, peeled and cubed


1 cup half-and-half cream


1/2 teaspoon hot pepper sauce


Shredded Cheddar cheese


Minced fresh parsley


DIRECTIONS


In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.