Has anyone tried the Baked Potato Soup from 12/2000 ??

[CHRIST1NE]

I love Baked Potato Soup but is this one worth making? Have you ever had the Baked Potato Soup at Outback Steakhouse - how does it compare.

Thanks!

[kwormann]

I have never had it at Outback (which I have to say is a good restaurant for a chain), but if it is the same recipe reprinted from a few years ago,(and I think it is) it is AWESOME!!!

Kim

[Tally]

My DH and I had an open house party this week, and we tried the recipe a few weeks ago to see if it might be something good for a big party. (We cut the recipe into a 1/4 just for the two of us).

I've not had the Outback version of the soup, but have had it at Bennigans, which is also quite tasty. The CL version was good, but really seemed kind of bland. We ended up using a different soup recipe (white chili). I think part of it might be that the CL version uses milk, whereas the restaurant versions probably use cream or half and half. Also, we I only used the potato skins from one of the potatoes, but even so the skins just kind of floated in the soup and didn't add much to the look or flavor of the dish.

HTH!

[Jodi]

I, too, wasn't thrilled with this soup. I'll try it again but, like Ralph, will definitely try to give it some oomph. I'll have to try Outback's version -- rumor has it they're building one right down the road from me.

[CHRIST1NE]

Thank you for all the feedback. Maybe I'll wait a bit on this one - especially since I just had the Outback Potato Soup yesterday (that's what made me think of this recipe)I would hate to compare them. If you ever have a chance to try theirs - do - it is excellent. I would hate to think how many calories though

Kim, maybe this isn't the same recipe. If you have your on MC, could you please post it or reference the month/year so I can check it out.

[This message has been edited by CHRIST1NE (edited 12-16-2000).]

[Ralph]

I can only say it was OK. I've never tried Outback's, so I can't compare. I guess I agree w/Tally that it was on the bland side. If I made it again, I'd probably try spicing it up a bit.

[shoyski]

Just wanted to add my two cents which is just as the others said...not really amazing and I won't make it again. Very disappointing since CL soups are usually very good.

[PJB]

I know I am late on this response but I made this over the weekend and was very disappointed. The soup was very thin from the milk as someone else mentioned and was very bland. The leftovers are still sitting in my fridge

[Laura B]

I think that Kim must have made a previous baked potato soup. I have not been able to bring myself to try either the old one or the one from Dec 2000 because I have a full fat recipe that I got from a resturant that I LOVE. I just would rather have it once a year and get the full deliciousness of the soup! I will post if anyone wants.

Here is the older CL recipe that I think Kim must have made:


* Exported from MasterCook *

Baked-Potato Soup

Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons butter or margarine
1 cup onion -- chopped
1/2 cup celery -- diced
2 garlic cloves -- minced
1 bay leaf
1 1/2 cups 1% low-fat milk
1/2 teaspoon chopped fresh or 1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
2 Loaded Baked Potatoes -- (4 stuffed halves), chopped
16 ounces fat-free, less-sodium chicken broth
1/4 cup green onions -- thinly sliced

1. Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic and bay leaf; saute 2 minutes. Add milk, thyme, salt, pepper, chopped loaded potatoes, and broth; bring to a boil. Reduce heat; simmer 10 minutes. Ladle soup into 4 bowls; top each serving with 1 tablespoon green onions. Yield: 4 servings (serving size: 1-1/4 cups).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 77 Calories; 3g Fat (33.7% calories from fat); 4g Protein; 9g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

NOTES : The loaded Baked Potato recipe can be found in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Loaded Baked Potatoes

Recipe By :Cooking Light Magazine. Jan/Feb 1999. Page: 110.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potato -- baking, (about 12 ounces each)
1/2 cup 1% low-fat milk
1/3 cup low calorie cream cheese -- softened (3 ounces)(1/3-less-fat)
1/2 cup feta cheese -- crumbled (2 ounces)
2 tablespoons minced fresh or 2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup green onions -- thinly sliced
2 bacon slices -- cooked and crumbled




1. Preheat oven to 400 degrees.

2. Pierce potatoes with a fork; bake at 400 degrees for 1 hour or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp into a large bowl, leaving a 1/4- inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese to mashed potato; stir with a whisk. Add feta cheese, oregano, salt, and pepper; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees for 15 minutes or until thoroughly heated. Sprinkle each serving with 1-1/2 teaspoons green onions; top with bacon. Yield: 8 servings (serving size: 1 potato half).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 5g Fat (37.3% calories from fat); 5g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 341mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This simple-but-delicious dish does double duty as the basis of our Baked-Potato Soup. Just make sure to save half of the recipe (or four stuffed potato halves) for the soup.

The Baked-Potato Soup recipe is in the Jan/Feb 1999 issue.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by Laura B (edited 12-18-2000).]

[Susan]

Oh,Laura,PLEASE post your restaurant baked potato soup recipe!!!

[Laura B]

Here you go, Susan. Please post if you try this. This recipe is special to my husband and I. It was given to us by a wonderful waiter at a restaurant in Columbia that we frequented when we were dating. The waiter that gave it to us watched our relationship go from the third date to enagagement to marriage. He gave us this when I begged him for it before we moved away.

* Exported from MasterCook *

California Dreaming's Baked Potato Soup

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Starters


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup onion -- minced
1/4 cup celery -- minced
1/3 cup flour
3 cups chicken stock
2 medium potatoes -- cubed
1 teaspoon basil, fresh -- sweet
1/2 teaspoon white pepper
1 cup heavy cream
1 cup sour cream
fresh parsley -- chopped
8 strips bacon -- crumbled
fresh chives -- chopped
cheddar cheese -- grated

Cook bacon slowly over medium-low heat until crisp, taking care not to brown the fat. Set bacon aside, leaving rendered fat in the pan.

Add onions and celery and sauté until tender.

Add Flour and mix well.

Add chicken stock and stir until all flour is dissolved. Continue to stir and bring to a boil.

Reduce heat to a simmer. Add potatoes and let soup simmer until potatoes are tender (about 30 minutes).

Add heavy cream, sour cream, basil, and white pepper. Let simmer for another 10 minutes until soup is hot again.

Add chopped parsley. Crumble bacon strips and mix with chives and cheese. Garnish each portion of soup with the bacon/chives/cheese mixture.

Description:
"The BEST baked potato soup ever..."
Source:
"Rick Jones, California Dreaming"
Start to Finish Time:
"1:00"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 510 Calories; 41g Fat (72.2% calories from fat); 10g Protein; 25g Carbohydrate; 2g Dietary Fiber; 118mg Cholesterol; 1876mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 7 1/2 Fat.

NOTES : This is the soup served at California Dreaming in Columbia, SC. We have yet to find a baked potato soup that even compares to this one.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

[Susan]

What a sweet story, Laura! I will add your recipe to my "to try" list and will let you know when I make it. Thank you for posting it.

~~Susan~~

[NancyC3]

Laura, thanks for the cherished recipe! My husband and I are devoted potato soup fans and are always looking for new ones to try. Your recipe looks fabulous and I can't wait to make it. Thanks again!!!

[tobykitty]

Laura,
You posted this recipe not to long ago on another thread about potato soup. I tried it that night and it was a huge success. While it wasn't very light (obviously) it was pure comfort food. Thanks for sharing.

[Laura B]

tobykitty,

I am SO glad that you liked it. I have never served it to anyone who did not rave about it.

[misstapioca]

the baked potato soup recipe that is on this board with the "Loaded Baked Potatoes" is out of this world. I tried the Dec. version and it was bland, nothing special.

[CHRIST1NE]

Ok, this is a really dumb question but I have to clarify because I want to try the Loaded Baked Potato Soup next week - do you make the loaded baked potatoes like normal and the cut them up, skins and all?

I had wanted to treat myself to Laura B's recipe, but I think I've treated myself enough with all those holiday desserts my co-workers keep bringing in. I can't wait to get through this week. My will power is starting to fade rather quickly now....

I'll save her soup for a special occasion - it sounds delicious! And what a sweet story..

[Gina O]

Laura-

Where is the restaurant the soup came from? Gina

[This message has been edited by Gina O (edited 12-22-2000).]

[Gina O]

Oooopppp, never mind, I found it in at the bottom as I was reviewing the recipe! Gina

[McSix]

Laura B, I was afraid you wouldn't see my other post thanking you. What an incredible recipe! We had a bowl with a salad and didn't even feel guilty; it was way too good. Thank you!

[Laura B]

McSix, I'm so glad you liked it!