Folks, it's the Chef's version of the recipe!! Good grief, he didn't say it was the healthiest, easiest soup out there. It was a great video, very easy to follow and looks wonderful. Cmon, people, waaayyyy too much negativity. Give the chef a hand, it was a brilliant video!!
I totally agree. Why do people feel the need to go on about butter, cholesterol, some better way to make it, etc. This is HIS recipe and if you don't like it don't make it. Why take the time to post a negative about the chef's recipe?
@Margaret Hamm sounds like a good time to freeze some in bowls for a meal for another day that's what we do big pots of soups and stews and freeze and eat when we want it
I'm a restaurant vet. I love Outback's food, just not the prices. I can handle the beef dishes, no problem and this soup is spot on but... This isn't an original concept... Its just how you turn leftovers into something new and exciting (and thrifty). I know this is long but hope that it will entertain/motivate anyone who reads it... We used to do something almost the same at our restaurant when I was a kid... And that was taken from the farm recipes where my mom grew up with a HUGE family at the table, 3 times a day. With a family farm and butcher shop, cooking at my grandparents was a 2-3 person, 12hr a day, 6 day job to feed 9 kids, mom, dad and the hired hands. 14 people x 2 meals and 9 for late supper, every day, IS a restaurant! Sunday was full of these types of dishes, ready to go, after church, when no laborious cooking was done. It was family time. Recycling leftovers was a constant process and an art form, as the kitchen was so prolific. Things like extra baked potatoes from previous day and leftover breakfast items from morning became "supper" (in the true form) since the big meal, their dinner, was more mid-day because that is when all the work was being done. Big roasts, lots of veggies and loaves of fresh-from-the-oven bread resulted in even more leftovers. Then, just a light meal in the evening before a fairly early bedtime. Leftover derivatives like s_oups, stews, casseroles, etc. were mainstays, including the best bread pudding you ever tasted. It's what you did with yesterday's bread, biscuits, cakes, etc... Anything from the store just doesn't compare. Grandma was up and cooking by 4 AM, serving breakfast at 5. There were fresh biscuits and breads, every kind of meat, eggs 3 ways, etc.. There weren't always a LOT of leftovers (too many mouths) but there was always a variety and those made excellent "combination recip recipes" like this baked potato soup. And there were stews and casserole-ish variations for days. All on a wood stove! I swear the food tastes better, that smoky-goodness you dont get on a modern range. Anyway, I digress... Leftover breakfast meat and eggs, baked into a cheese-topped bread in a large, flat casserole about 3" deep. Ya buddy! "A scoop of delicious love" as my grandmother used to say. Nothing got wasted, yet it all seemed like original, fresh dishes. THAT is the premise of this soup. A little time, basic skill and the caring to do it right (that's the love part) and you got it made! All this reminiscing/rambling is to make the point that basic kitchen Skills, with a healthy dose of creativity, can go a long way. Dont be afraid to make larger, more elaborate meals once in a while because the leftovers your meal (I do this just for me on a regularl basis) produces are the base ingredients for wonderful, inexpensive "combination" (recycled, repurposed) dishes which you can then freeze and re-serve just fine. :) It saves money in the long run... You just turned 4, leftover potatoes into a tastey meal for up to 6! (If they're big potatoes and you use a little creativity). ;) If you plan a meal accordingly, you can have the luxury of a great meal with the right kind of leftovers to make several wonderful dishes from the same, initial investment. Just add milk, butter, flour... And maybe a few veggies and you're off and running and your people will think you're a culinary genius! :) I hope my story has inspired people to take this soup as a start to a whole new way of looking at food. Thanks to the poster!
My mom cooked like your family did! We were kinda poor but did not want for food because she would do as you described. She'd cook meals with ideas of what to turn the leftovers into. She learned this from her mother and I try to do the same! Thanks for your story on your love for cooking!
So heart warming and full of memories to hear you talk about your family and country life. I'm making this soup today as well as a batch of French onion soup and some lasagna. I have a 19yr old in college with two roommates. What's a single dad to do but make sure that have some fresh comfort food ready with only the use of a microwave. God bless.
FYI: They use up day old baked potatoes in the soup. Great way to save money by reducing throw away items. It also helps the potatoes keep their shape, density, mouth feel. If you run a business, you have to make sure all the ingredients you purchase actually get eaten.
Wendy's does that with their unused meat Pattys like ones that fell apart, were over cooked or not used. They freeze them and after "7" days they get used for chili or thrown out. I just personally saw some used a LOT longer.
I worked at a hospital that served corned beef and cabbage on St. Patrick's Day (not a fan of corned beef), but the next day they offered BBQ sandwiches... guess what kind of beef they used? 😝
I worked at a hospital once and they served corned beef and cabbage on St. Patrick's Day (not a fan of corned beef), and they served BBQ sandwiches the next day. Guess what kind of beef they used on the sandwiches? 😝
Love to see a chef with equipment just like most of us - normal electric stove, stainless Dutch oven/soup pot - more relatable than fancy $200 pots and $5000 Wolf stoves!!
He's no more a "chef" than anyone else who cooks in a home kitchen. He even says pretty much that on his website. He just goes around and gets recipes off of other restaurants websites. He's not a creator he's a copier.
I love how you bake the potatoes first. I normally boil them and this will keep them from disintegrating in the thick broth. BTW I use an entire pack of bacon AND the grease, along with heavy whipping cream. No complaints from my family. 😁
This is the best potato soup recipe I've ever used! AMAZING...I shared this with people at our office and everyone now uses this as their recipe. Great job!
Good lord people make this soup and enjoy, it's not like your eating it every day👍treat your self, I do, you are all the ones missing out on this divine recipe, 😊 happy eating
Donna Fields ~ I used to cook in a restaurant where Wednesday was the most popular lunch day, potato soup! The best I have ever tasted. The secret ingredient was one nobody could figure out...Nestle or Carnation instant/powdered regular flavored coffee creamer...not even kidding! I use it at home now. Just add 2 coups of the powder into a pot the size he had, stir until it is all dissolved and you’ll never look at potato soup the same. I also make chicken, corn chowder by adding chopped chicken and corn to the potato soup. . You can add whatever you like to the soup, just don’t forget the coffee creamer! The restaurant closed down several years ago, it was very sad, best food in town! ✌️
@@leerabulan8280 ~ No it isn’t enough for me, at times. You can experiment and see how much is good for you. Great timing. I am making the worlds easiest crusty bread to go with chicken corn chowder. Going to invite a brother-in-law over for an early dinner. It’s been cool and rainy, however, I’m going to set places in the deck table for us to eat outside.
@@angelforanimals7809 Could you please share your recipe for your Chicken Corn Chowder? I have looked for a good recipe and it’s haven’t found one yet. Thanks so much. 😊
@@Tanacarroll ~ I can try, I’m pretty much a “that looks like enough” kind of person. Chicken Corn Chowder INGREDIENTS: Boneless/skinless chicken breasts 4 (you can you any parts, that’s just what I use) Chicken broth 1 large container or 2 of the four cup ones Half N Half 1 pint 1 onion Baby carrots Potatoes, as many as you like. I use 6 to 8 depending on size 1 can of corn or frozen if you prefer I use the entire can, including the juice Poultry seasoning, I start with 2 tablespoons add more if needed Salt to taste Pepper to taste Parsley…oddly, I just shake until the top is lightly covered with parsley 😬 1 tablespoon of garlic powder 1 tablespoon of onion powder 4 strips of bacon 2 cups (to start) Carnation powdered regular coffee creamer 1 tablespoon of celery seeds Olive oil Remove all fat and gross looking stuff from the chicken, cut the chicken into preferred bite sized pieces, in your big pot, add the olive oil,and chicken, cook thoroughly. Slice the bacon, removing almost all fat and add to the pot, let it crisp up. Cut vegetables and potatoes to desired size and add them to the pot along with the corn and potatoes. Add seasonings to the pot, let it all cook together for about ten minutes. Add chicken broth, Half N Half and stir everything together. Slowly add the Carnation creamer whisking it in thoroughly. Let it come to a boil, turn down to low and allow it to slowly simmer until vegetables and potatoes are well done. Check seasonings to see if you need to add more for your liking. I serve it with home made crusty bread. I’ll find the link to the recipe I use for that, so easy and so yummy. I hope this recipe isn’t too hard to understand, I had to estimate because I rarely measure. It might need more seasoning, like they say, it’s better to add too little, than add too much! Good luck and I hope you love it. Here is the bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-I0t8ZAhb8lQ.html
I made this and it was delicious. My babies even liked it and they don't care for potatoes. It's simple and easy to make. We even had fun in the kitchen.
Followed the recipe step by step... LOVED IT! Never had outback's soup but this sure turned out awesome. Also learned a lot of techniques for making soup in general. Great watch... Subscribed!
Thanks for the video I'm a grandma was just going to say the way I learned to thicken soup was to put an extra potato in when it's almost done you just squish up that potato on the side of the pan with your spoon and it will thicken your soup just same way mashed potatoes become thick 🌿
This recipe is so delicious! Thank you for sharing. I've made this soup several times for my family and they love it. This soup will be part of our winter soups tradition. Thanks again!
Thanks for posting! There was a former Irish Pub, long gone unfortunately who had the ultimate potato soup! I’ve been trying for years to mimic it and I can get good but not “off the chain” amazing. This seems to be it...haven’t tried Outbacks but I’ll let you know. I’ve tried adding mashed potatoes into the soup and cornstarch and couldn’t achieve consistency I wanted. Thanks I’m excited to try it out.
Good fat is good for you folks. If you've got a nice (grass fed, high fat) butter, then I say add it to everything you can. That's a perfect amount of butter and a great recipe.
Great! I have been cooking some potatoes as part of making a basic corn chowder so now I can try omitting the corn, omitting the potatoes, cooking the chowder, and then adding the baked potatoes. Thanks for the great instructions and demonstration.
You brought the soup to a boil while you were adding the cream, even though you mentioned the cream was a little bit cool. All the other recipes I've seen lately say to never boil the soup after you've added the cream. That's an excellent plan and exactly what I always do.
Not specific to the Outback recipe but it's close. Still looks delicious and is definitely a comfort food not to be eaten daily lol. Unless you really hate your arteries. You ought to try Outback's clam chowder it is amazing!
I subscribed ! Love your video..,I will make this soup. It looks delicious regardless who originally made it. Put your name on this soup ! You made it and if anyone says it’s not like OutBack’s, you tell them that it isn’t...it is Chef Pablo’s 😂
I have been making loaded potato soup for the last 30 years. it's nothing new nor is it anything new and tasty we've been having luscious silken loaded potato soup since I was 20.
I made this but was short on butter. It was good but I don't know if I did something off. So I added some onion powder, garlic powder, a lil creole powder, a lil chicken bullion. It was good. If I did it again ill cut up some onion and cook it with the onion. Oh and I did add one celery stalk with the onion.
Always order this soup at outback. It is delicious. Will try your recipe soon, but will not use sugar,ugg. Always thought the potatoes in their soup tasted a little under cooked. Now I know why, they are baked & not cooked down as in other potato soups. Thanks for the recipe & cooking demo!
Don't get your knickers in a twist over the amount of butter in this dish. DON'T USE TWO STICKS! SIMPLE! I made this after last weekends Super Bowl, and I only used barely 3 tbsps. I had 5 large baked leftover potatoes. Barely added any double cream, added some greek yogurt. I threw in the leftover Queso dip, all the potato toppings, green onions, sour cream crumbled bacon etc. I used homemade low sodium chicken stock, a little milk. Add cayenne pepper to taste, it was delicious for my first attempt at this. It is so easily adaptable for individual tastes. Just cut back on ingredients you don't like! It made 5L. All the neighbours came by for a container!
Chef, why not just cook the bacon in the pan first, that way you have the grease and fond in the pan already. When you add in the butter it and it melts it will deglaze the pan :) get all that extra bacon and caramel flavors in there.
It says the "outback steakhouse" recipe not his. Im sure two sticks of butter is okay for a meal obviously you shouldn't use it all the time but to each their own. I cant wait to try this.
