Outback Potato Soup

Outback Potato Soup

Author: Arwa Prep Time: 15 minutes
Cook Time: 30 minutes Total Time: 45 minutes
Yield: 4 servings Category: LUNCH Cuisine: American Diet: Meat Optional

Ingredients

  • 4 large potatoes, peeled and diced
  • 1/2 cup butter
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup flour
  • 4 cups vegetable broth
  • 2 cups whole milk
  • 1 cup cheddar cheese, shredded
  • 1/2 cup sour cream
  • 1/2 cup cooked bacon, crumbled
  • Salt and pepper to taste
  • Chives for garnish
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Instructions

  1. Melt the butter over medium heat in a large pot. Add the onion and celery, and sauté until softened.
  2. Stir in the flour and cook for a minute to create a roux.
  3. Gradually whisk in the vegetable broth, ensuring no lumps remain.
  4. Add the diced potatoes and cook until tender, about 15-20 minutes.
  5. Reduce heat and stir in the milk, cheese, sour cream, and crumbled bacon gently.
  6. Cook until heated through and cheese is melted. Season with salt and pepper to taste.
  7. Serve hot topped with chives.

Notes

  1. This soup can be made ahead and stores well in the fridge for up to three days. Can also be frozen in portions.