Outback Potato Soup (Print)
Loaded with fluffy potatoes, smoky bacon, and gooey cheese. Made indulgent with butter and heavy cream, then brightened with green onions on top.
# Ingredients:
01 -
8 slices of bacon, cooked crispy and crumbled.
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4 large potatoes, either russet or golden.
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3/4 cup of cheddar cheese, shredded, plus extra to sprinkle on top.
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2 1/2 cups of chicken broth or stock.
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1 cup of cold water.
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3/4 cup heavy cream.
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1/2 cup butter.
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1/3 cup plain flour.
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1/4 cup diced green onions.
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1/2 of a sweet yellow onion, chopped finely (optional).
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1/2 teaspoon salt.
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1/2 teaspoon ground pepper.
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Extra water for boiling the potatoes as needed.
# Steps:
01 -
Boil chopped potato chunks until soft, then drain and set aside.
02 -
Combine broth, onions (if using), water, salt, and pepper in a big pot. Let it simmer for about 20 minutes so flavors mix well.
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In another pan, melt the butter and stir in the flour. Cook it for 2 minutes while whisking so the raw flour taste goes away.
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Add the roux into the simmering liquid, whisking it while pouring. Stir in the cream and wait about 20 minutes for it to thicken up.
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Stir the cooked potatoes into your thick soup. When serving, garnish each bowl with shredded cheese, bacon, and green onions.
# Notes:
01 -
Keep stirring to stop anything from burning or sticking to the pot.
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Don’t add the toppings until you’re ready to eat.
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You can use either russet or golden potatoes for this.