Outback Potato Soup
A copycat Outback potato soup: tender potatoes in a thick butter roux with chicken broth and heavy cream, topped with cheddar, bacon bits and chives. Serves 8.
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Ingredients
- 6 medium potatoes russet, peeled and diced into small pieces
- 1 cup butter 2 sticks
- 1 large onion diced
- 2 cloves garlic minced
- 3/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup heavy cream
- 2 cups cheddar cheese shredded, for topping
- 1/2 cup bacon bits real bacon bits or crumbled crisp bacon, for topping
- 1/4 cup chives chopped, for topping
Instructions
- Bring a large pot of water to a boil while you dice the potatoes into small pieces. Boil the potatoes until soft, about 20 minutes. Drain and set them aside.
- Melt the butter in the same pot over medium heat, stirring frequently so it does not brown or burn. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and translucent.
- Stir in the flour and cook, stirring frequently, for up to 5 minutes, until a thick roux forms.
- Gradually pour in the chicken broth and water, stirring as you pour so no lumps form. Season with the salt and pepper and bring the soup to a boil.
- Pour in the heavy cream, then add the cooked potatoes. Mix well and simmer for 5 minutes, until the soup is steaming hot (165°F).
- Ladle the soup into bowls and top each one with shredded cheddar, bacon bits and chives.
Notes
For a thicker soup, mash some of the potatoes in the pot; for a looser one, add more cream, up to 1 1/2 cups. Keep the bacon on the table so it stays crisp. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; cream soups do not freeze well. Reheat to a rolling boil or 165°F.
Nutrition
Serving: 1servingCalories: 623kcalCarbohydrates: 37.8gProtein: 15.2gFat: 46.6gSodium: 1038mgFiber: 3.6gSugar: 3.4g