Outback Potato Soup (Print Version)

# Ingredients:

01 - 4 potatoes, large size.
02 - 2 and a half cups of chicken broth.
03 - 1 cup of chilled water.
04 - 3/4 cup of thick cream.
05 - Half a cup of butter.
06 - Cheddar cheese, 3/4 cup.
07 - Half an onion, finely chopped.
08 - 1/8 cup of crumbled bacon.
09 - Chopped green onions, 1/8 cup.
10 - 1/3 cup plain flour.
11 - 1/2 teaspoon of table salt.
12 - 1/2 teaspoon ground black pepper.
13 - Extra water for cooking the potatoes.

# Instructions:

01 - Cut into chunks. Boil till soft. Put aside to cool.
02 - Mix broth, spices, and onions. Simmer for about 20 minutes.
03 - Warm butter till melted. Stir in the flour. Cook for a couple minutes.
04 - Pour roux into the broth. Add cream. Let it simmer for another 20 minutes. Drop in potatoes.
05 - Sprinkle green onions on top. Add bacon and cheese.

# Notes:

01 - Keep leftovers and warm them slowly when needed.
02 - Boiling the potatoes ahead keeps the soup smooth.
03 - Go with heavy cream for a rich and creamy result.

Back