Copycat Outback Baked Potato Soup

Instructions

1. Start by baking the 4 large russet potatoes. You can bake them in the oven at 400°F (200°C) for about 45 minutes to 1 hour, depending on their size. The potatoes should be tender when pierced with a fork. Once baked, allow them to cool for a few minutes before dicing them into bite-sized cubes. Be sure to leave the skin on, as it adds a bit of texture and flavor to the soup, reminiscent of the classic Outback version. Set aside the diced potatoes for later.
2. In a large pot or Dutch oven, melt 4 tablespoons of butter over medium heat. The butter will serve as the base for the soup, creating a rich, smooth texture. Once the butter has melted, add the finely diced small onion to the pot. Sauté the onion for about 3-4 minutes, or until it becomes soft and translucent. The onions should soften without browning, releasing their sweet aroma as they cook. This step builds the flavor profile of the soup, so be sure not to rush it.
3. After the onions have softened, add 1/4 cup of flour to the pot, stirring constantly. This will create a roux, which will help thicken the soup and give it its creamy texture. Continue to cook the roux for about 1-2 minutes, ensuring that the flour is fully absorbed by the butter and the raw flour taste has been cooked off. You should start to smell a slightly nutty aroma from the flour.
4. Slowly add 4 cups of chicken broth (or vegetable broth, if you prefer) to the roux, stirring constantly to avoid lumps. The broth will loosen up the mixture and create a smooth base for the soup. Keep stirring as the soup begins to thicken, ensuring it is fully incorporated and free of clumps. Bring the mixture to a gentle simmer, and allow it to cook for 5-7 minutes, stirring occasionally. The broth should reduce slightly and begin to thicken, forming the creamy consistency typical of baked potato soup.
5. Once the soup has thickened, add the baked potato cubes to the pot. Gently stir them in, making sure the potatoes are evenly distributed throughout the soup. At this point, the soup should begin to take on the creamy, comforting texture you’re looking for. Simmer the soup for an additional 5 minutes, allowing the flavors to meld together. The potatoes will begin to soften even more, making them even more tender in the soup.
6. For added creaminess, stir in 1 cup of heavy cream or half-and-half. This will give the soup a velvety texture and enhance the flavor. Stir it in well and let the soup cook for another 5 minutes, allowing the cream to fully incorporate. The soup should become richer and more luscious at this point. Taste the soup and adjust seasoning as needed, adding salt and pepper to taste.
   

   Serving Suggestions