Wednesday, December 28, 2011

Outback Potato Soup Recipe


  • Potatoes (6-8 depending on the size)
  • 1 Onion, diced
  • 4 14oz cans of chicken broth
  • 2 cups water
  • Celery salt to taste
  • Pepper to taste
  • 1 dash of basil
  • 1 dash of sugar
  • 2 sticks of butter
  • 3/4 cup of flour
  • 1 1/2 cups heavy cream


  • 4-6 pieces of cooked bacon, chopped
  • Chopped chives (amount depends on your preference – I like a lot)
  • 2 cups shredded Monterrey Jack / Cheddar cheese blend.


  1. Boil the potatoes, peel and set aside (someone suggested you rub with kosher sale and bake the potatoes, leaving the skin on)
  2. In a large soup pot, melt the butter over a low to medium heat, being careful not to burn it.
  3. Add the onion and cook until softened.
  4. Add the flour and stir while it cooks for about 3 minutes.
  5. Slowly add the chicken broth, water, salt, pepper, basil and sugar.
  6. Bring to a boil, stirring often with a wire whisk.
  7. Gradually add the heavy cream until you’ve reached the proper consistency.
  8. Chop the potatoes into bite sized cubes and add to the soup.
  9. Simmer for approximately 5 minutes to bring the potatoes to temperature.
  10. Ladle the soup into individual bowls and garnish with chopped bacon, chives and the cheese blend.
  11. Enjoy!

We loved this soup. So yummy on a cool, Florida evening with a salad and crusty bread for dipping.


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