Saturday, April 14, 2012

Just like Outback Steakhouse Potato Soup

We had an April shower come through today. I woke up at 5am to rain pouring down. It was a nice cozy day. Knowing this won't last for more than a day here in Southern California, I pondered what comfort food I would make. By 11 the rain was gone and the sun was pounding down. Oh well. They say there is 20% chance we may get rain again, so I went ahead and made this comfort soup anyway. I am so glad I did. I was taken back to the days we lived in Oregon and used to go to Outback Steakhouse. I always ordered their potato soup, and loved it! This soup turned out identical. I was really pleased and was extra happy that I had leftovers the next day. This soup reheats wonderfully and is an extra special treat when there is crummy weather. 
Gluten-Free Potato Soup
8 medium sized Russet Potatoes 
2 Leeks
8 cups chicken broth

1 tsp salt 

1/2 tsp Pepper
1/2 tsp dried basil
1 tsp sugar or agave nectar
2 sticks of butter
1/2 cup gluten free all purpose flour 
1 1/2 cups heavy cream
For Garnish:
6 pieces of cooked bacon, chopped
Green Onions Chopped
2 cups shredded Cheddar cheese

Bring a large pot of water to a boil. 

Leaving the skins on, boil the potatoes for 20 minutes. Drain and set aside to cool. You boil the potatoes with the skins on to prevent them from absorbing too much water. It keeps them al-dente and not mushy.

Dice up your leeks and soak them in water to get out all the grit. I fill my bowl and strain 3 times and then rinse them one last time to make sure no dirt is left. 





 In a large soup pot, melt the butter over a low to medium heat.Add the leeks and cook until softened. I did this at the same time I cooked the potatoes so I did it in a skillet and then transferred to the large stockpot after I drained the potatoes out of it. 

Add the gluten free 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.
Gradually add the heavy cream until you have reached the proper consistency.

Peel the skins off the cooked potatoes and chop them 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, green onions and the cheese.

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