Outback Steakhouse Potato Soup (Print Version)
# Ingredients:
01 -
6 large russet potatoes, peeled and diced.
02 -
1 onion, finely chopped.
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.
08 -
Shredded cheddar cheese for garnish.
09 -
Chopped green onions for garnish.
10 -
Crispy bacon bits for garnish.
# Instructions:
01 -
In a large pot, combine diced potatoes and chopped onion with chicken broth. Bring to a simmer and cook until potatoes are tender.
02 -
In another pot, melt butter over medium heat. Add flour and whisk to make a roux. Slowly pour in milk while whisking until smooth and thickened.
03 -
Pour the milk mixture into the potato mixture. Stir well and season with salt and pepper. Let simmer on low to blend flavors.
04 -
Ladle into bowls and top with cheddar cheese, green onions, and bacon bits.
# Notes:
01 -
Store leftovers in an airtight container in the fridge for up to 3 days.
02 -
When reheating, add a splash of milk to restore creaminess.
03 -
Can be customized with additional ingredients like garlic or herbs.