Creamy Outback Potato Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon ground black pepper
02 -
1/2 teaspoon salt
03 -
1/2 sweet yellow onion, diced
04 -
1/3 cup all-purpose flour
05 -
1/2 cup butter
06 -
3/4 cup heavy whipping cream
07 -
1 cup cold water
08 -
2 1/2 cups chicken stock or broth
09 -
4 large russet or golden potatoes
→ For Topping
10 -
1/4 cup green onions, diced
11 -
3/4 cup cheddar cheese, plus more for topping
12 -
8 slices bacon, cooked and crumbled
# Instructions:
01 -
Scoop into bowls and pile on green onions, melt some cheddar over the top, then crumble bacon at the end.
02 -
Keep it bubbling gently for 20 minutes, remember to stir a few times. Once done, put in the boiled potato chunks and give everything a good mix.
03 -
Now whisk your roux into that hot broth. Slowly stir in the heavy cream until it's silky and blended.
04 -
Melt butter in a clean pan over medium heat. Sprinkle in flour, whisk until there's no lumps left, then let it cook for a couple minutes.
05 -
Grab a big pot. Throw in your chicken broth, water, diced onions, a pinch of salt, and that ground black pepper. Let it simmer on medium for 20 minutes.
06 -
Chop potatoes into little cubes. Boil them until soft, then drain. Set aside for later.
# Notes:
01 -
This is a super creamy Outback-style potato soup
02 -
Works great if you make it early and gently warm it back up