Creamy Outback Potato Soup Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 large russet potatoes, peeled and diced
02 -
1 finely chopped onion
03 -
2 cups chicken broth
04 -
3 cups milk
05 -
1/4 cup butter
06 -
1/4 cup all-purpose flour
07 -
Salt and pepper to taste
→ Garnish
08 -
Shredded cheddar cheese
09 -
Chopped green onions
10 -
Crispy bacon bits
# Instructions:
01 -
In a large pot, combine the diced russet potatoes and finely chopped onion. Pour in the chicken broth and bring the mixture to a simmer. Cook until the potatoes are tender, ensuring they're cooked through and easy to mash.
02 -
In a separate pot, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Gradually pour in the milk, continuing to whisk constantly until the mixture is smooth and has thickened to your desired consistency.
03 -
Pour the prepared milk mixture into the potato and onion mixture. Stir well to combine all ingredients thoroughly. Season with salt and pepper to taste. Allow the soup to simmer on low heat, letting the flavors meld and the soup thicken further.
04 -
Ladle the creamy potato soup into bowls. Top each serving with shredded cheddar cheese, chopped green onions, and crispy bacon bits for added flavor and texture.
# Notes:
01 -
Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop, adding milk if needed.
02 -
Feel free to customize with garlic, herbs, or vegetables. Vegetable broth can be used for vegetarian version.
03 -
Try additional garnishes like sour cream, croutons, or olive oil drizzle for extra richness.