Silky Smooth Potato soup

Name: Silky Smooth Potato soup
Total time: 2400 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 baked sm russets potatoes (chilled overnight); 1 quart heavy cream; 1 stick butter; 1/4 cup flour (for roux); 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp white pepper; salt; black pepper; 1 small can chicken broth 14.5 ounce; 8 slices bacon chopped for topping; pinch fresh or freeze dried chives

Kevo_31121 @Kevo311

Similar to Outback Steakhouse’s potato soup..

Kevo_31121 @Kevo311

Similar to Outback Steakhouse’s potato soup..

Saved

Ingredients

40 mins leftover potato chilled

10 servings

potato soup
8baked sm russets potatoes (chilled overnight)
1 quartheavy cream
1 stickbutter
1/4 cupflour (for roux)
1/2 tsponion powder
1/2 tspgarlic powder
1/4 tspwhite pepper
salt
black pepper
1small can chicken broth 14.5 ounce
8 slicesbacon chopped for topping
pinchfresh or freeze dried chives

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Steps

40 mins leftover potato chilled

1

Take bacon cut into small pieces (kitchen scissors are fast) in small pan crisp up bacon and set aside..
2

Remove skin from chilled pre baked potatos and cut into small cubes.. Set aside..
3

Melt butter on med/high heat.. Whisk in flour and cook off roux til it smells toasty, to remove flour taste.
4

Add chicken broth to roux and whisk together... No lumps... Bring it up to temp.
5

Add heavy cream to broth and whisk together... Med heat...Keep stirring so you don't burn cream.
6

Add seasoning... Salt,pepper, white pepper, onion and garlic powder... Stir, bring up to temp.
7

Put in diced potatoes and heat
8

Once heated taste, salt or pepper any further depending on your tastes...
9

Serve with chives and bacon on top each serving.. Cheddar optional...