Alright, listen up, y’all! We’re gonna make some of that there potato soup, the kind they have at that fancy place, whatchamacallit, Outback? Yeah, that’s the one. But we ain’t paying their prices, no siree! We’re gonna make it ourselves, and it’ll be just as good, maybe even better, ’cause we’re puttin’ some love into it.
First off, you gotta get yourself some taters. Big ones, the kind they call russet or golden, yeah, those are the ones. Peel ’em and chop ’em up into little pieces, like you’re feedin’ chickens, but not too small, mind you. You want ’em to hold up in the soup.
- Four big taters, that’s what you need.
- Then get yourself some chicken stock. Or broth, if that’s all you got. Two cups of it.
- And a cup of cold water. Just plain water, from the tap is fine.
Now, get yourself a big ol’ pot. The kind you use for stew, yeah, that’s the one. Dump them taters in there, pour in the chicken stuff and the water. Put it on the stove, turn it up high till it boils, then turn it down low, let it simmer. You know, like when you’re makin’ beans, low and slow.
While that’s simmerin’, we gotta get some other stuff ready. You need an onion, a carrot, and some of that celery stuff. Chop ’em up real fine, like you’re makin’ a salad, but tiny pieces. This is where the flavor comes from, see? And don’t forget a little bit of bacon grease. Just a dab will do ya. If you don’t have bacon grease, well, butter or oil will work, I guess. But bacon grease is better.
Okay, now in a separate pan, heat up that grease, and throw in them chopped-up vegetables. Cook ’em till they’re soft, not burnt mind you. Just soft. Then you dump them veggies right into the pot with the taters. Let it all simmer together, so the flavors can mingle, you know, like folks at a church picnic.
Now, the important part. You gotta make it thick. Take a little bit of flour, like a spoonful or two, and mix it up with some milk. Not too much milk, just enough to make it smooth, like gravy. Then you pour that into the soup, stir it all up, and let it cook a bit longer, till it thickens up real nice. If it’s still too thin, do it again, a little more flour and milk. You want it thick enough to stick to your spoon, not runny like water.
And for the finishing touch, you gotta add some heavy cream. Not too much, just enough to make it rich and creamy. And don’t forget the salt and pepper. And if you’re feeling fancy, you can add a pinch of that Cajun stuff, makes it taste a little bit spicy.
That’s it! Your Outback potato soup copycat is done. Serve it up hot, with a little bit of cheese on top, if you want. And some bread, for soppin’ up all that good soup. It’s stick to your ribs good, this here soup. Makes you feel all warm and fuzzy inside. And it didn’t cost you an arm and a leg, neither. You can feed a whole bunch of folks with this soup, and they’ll all be comin’ back for more.
So, what you need for that soup again? Let’s see…
- Potatoes, big ones, four of ’em.
- Chicken stock or broth, two cups.
- Water, one cup.
- Onion, carrot, celery, chopped up fine.
- Bacon grease, or somethin’ like it.
- Flour and milk, to make it thick.
- Heavy cream, for richness.
- Salt, pepper, and maybe some Cajun spice.
Now you go on and make that soup. You’ll see, it’s easy as pie, and it tastes a whole lot better than that store-bought stuff.
Tags: [Outback Potato Soup, Potato Soup Recipe, Copycat Recipe, Soup Recipe, Easy Soup, Homemade Soup, Comfort Food, Russet Potatoes, Golden Potatoes, Chicken Stock, Chicken Broth, Bacon Grease, Heavy Cream, Dinner, Lunch, Side dish]
