OUTBACK POTATO SOUP

 

OUTBACK POTATO SOUP

Ingredients 

water , enough to cover the potatoes and boil

▢4 large russet or golden potatoes

▢8 slices of bacon, cooked and crumbled

▢2 1/2 cups chicken stock, you can also use chicken broth

▢1 cups cold water

▢3/4 cups cheddar cheese, plus more for topping optional

▢3/4 cups heavy whipping cream

▢1/2 cup butter

▢1/3 cup all-purpose flour

▢1/4 cup green onion, diced

▢1/2 sweet yellow onion, diced optional

▢1/2 teaspoon salt

▢1/2 teaspoon ground black pepper

Instructions

 

Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.

In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.

In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.

Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.

Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.

Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.

Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.

Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.

Serve the soup hot and enjoy the comforting flavors of this creamy