Description
A creamy and hearty potato soup inspired by the beloved Outback restaurant recipe, perfect for chilly evenings or impressing guests.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- Salt and pepper to taste
- Cooked bacon bits for topping
Instructions
- Begin by melting the butter in a large pot over medium heat.
- Once melted, stir in the flour and cook for about 2 minutes, allowing it to form a roux.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the diced potatoes, salt, and pepper, then bring the mixture to a boil.
- Lower the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the heavy cream, sour cream, and cheese, cooking until the cheese has completely melted.
- Serve hot, garnished with chopped green onions and crispy bacon bits.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American