Outback Baked Potato Soup
Equipment
- Large pot
- Medium saucepan
- Measuring cups and spoons
- Whisk
- Mixing spoon
Ingredients
- 6 large russet potatoes peeled and cubed
- 4 cups chicken broth
- 1 small onion diced
- 2 cups whole milk
- 1 ½ cups heavy cream
- ½ cup butter
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon bits
- ¼ cup green onions chopped
Instructions
Prepare The Potatoes
- Peel and dice the potatoes into small cubes. Boil them in a pot of salted water until tender, then drain and set aside.
Sauté The Onion
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened.
Create The Base
- Sprinkle the flour over the onions, stirring constantly to create a roux. Cook for about 2 minutes, then gradually whisk in the chicken broth until smooth.
Add The Cream And Milk
- Slowly pour in the heavy cream and whole milk. Continue stirring to ensure a creamy, lump-free consistency.
Incorporate The Potatoes
- Add the cooked potatoes into the pot. Use a potato masher to break them down slightly, leaving some chunks for texture.
Season And Simmer
- Season the soup with salt and black pepper. Let it simmer for 20 minutes on low heat, stirring occasionally.
Finish With Cheese And Garnishes
- Stir in half of the shredded cheese until melted. Serve hot, topped with the remaining cheese, bacon bits, and green onions.