Print

Outback Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy potato soup with cheddar cheese and crispy beef, perfect for chilly evenings.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup cooked beef, crumbled
  • 1/4 cup green onions, chopped
  • Salt and pepper to taste

Instructions

  1. In a large pot, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until bubbly.
  2. Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
  3. Add the diced potatoes to the pot and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes until the potatoes are fork-tender.
  4. Stir in the heavy cream, cheddar cheese, and sour cream. Continue cooking until the cheese is melted and the soup is heated through.
  5. Fold in the crumbled beef and season with salt and pepper, adjusting to taste.
  6. Serve the soup hot, garnished with chopped green onions.

Notes

For an even creamier soup, blend a portion of it before adding cheese and cream.

Nutrition

Find it online: https://www.simplefamilydishes.com/outback-potato-soup/