Description
A creamy and hearty potato soup inspired by Outback Steakhouse, filled with beef and topped with cheese.
Ingredients
Scale
- Water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes
- 8 slices of beef, cooked and crumbled
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese, plus more for topping (optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil until tender. Set aside.
- In a large pot, combine broth, diced onions, salt, pepper, and water. Bring to a gentle simmer over medium heat for about 20 minutes.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Whisk in 1/3 cup of flour until a smooth paste forms. Cook for a couple of minutes.
- Slowly add the roux to the simmering broth, whisking continuously to avoid lumps.
- Pour in 3/4 cup of heavy cream, stirring gently.
- Simmer the soup for an additional 20 minutes, stirring occasionally.
- Add the diced potatoes to the soup and stir to distribute evenly.
- Ladle the soup into bowls and garnish with cheese, beef bits, and green onions.
- Serve hot and enjoy.
Notes
- Adjust seasoning to taste.
- For a thicker soup, allow it to simmer longer.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Outback Potato Soup, creamy potato soup, beef potato soup