OUTBACK POTATO SOUP
A creamy and hearty potato soup with a rich, velvety texture, topped with crispy bacon, cheddar cheese, and green onions.
Ingredients
- enough to cover the potatoes and boil water
- 4 large russet or golden potatoes
- 8 slices bacon cooked and crumbled
- 2 1/2 cups chicken stock you can also use chicken broth
- 1 cup cold water
- 3/4 cup cheddar cheese plus more for topping optional
- 3/4 cup 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
- Boil diced potatoes until tender, then set aside.
- Simmer broth, onions, salt, pepper, and water for 20 minutes.
- Melt butter and whisk in flour to make a roux, cooking for 2 minutes.
- Add roux to broth, whisking continuously, then stir in heavy cream.
- Simmer for 20 minutes, then add potatoes and stir well.
- Garnish with cheese, bacon, and green onions before serving.
Notes
For extra flavor, top with additional cheddar cheese and crispy bacon bits.