Sunday, December 2, 2012

Down Under Potato Soup

23 days until Christmas....I have a very excited little boy. He is almost 3 and this is the first year he kind of 'gets' it. He knows he's going to have his picture with Santa and say CHEESE! He wants to leave Santa chocolate cookies and chicken. His words, not mine. I am excited to see his face Christmas morning.

Last night we spent the evening in our city's downtown area. We dined at Palace Pizza and walked around the park. It's decorated with lights and Coop had a blast!

Now this recipe has NOTHING to do with Christmas...but I wanted to share pictures with you of my adorable child. :)

NOW, onto the food. A couple of weeks ago I checked out one of those Restaurant Copy Cat books and copied down a recipe for Outback's Walk-About soup. I haven't actually HAD the soup in the actual restaurant, but the recipe sounded like it would be MAGIC. When trying to decide to what to cook for dinner for us tonight, I came across the index card it was written on and decided to give it a whirl. I altered it a bit to bulk it up for a main course and changed the name. It was SO GOOD. I cannot press that info on your enough. I don't know if this is how the cook it 'down under', but they should. 

First, start with 3 or 4 smallish to mediumish potatoes. Peel them and dice them up. Boil them in water until nice and tender. Drain and set aside. 

Meanwhile, dice up 3 small onions and saute in butter until tender.

When onions are soft, remove from heat and add flour, paprika, salt and pepper. 

Add milk and stir until smooth. Return to heat and add broth. Simmer until thickened and hot. Add in cream and cheddar. Add the potatoes. 

Serve garnished with mozzarella and green onions. YUMMMMMMY!

Down Under Potato Soup

3 to 4 small to medium potatoes
4 tablespoons butter
2 1/2 cups chopped yellow onions
4 tablespoons all-purpose flour
1/2 teaspoon paprika
1 1/2 teaspoons salt
1/4 pepper
3 cups milk
4 cups vegetable, chicken or combination of each broth
1 1/2 cups shredded cheddar
1/2 cup heavy cream
Chopped green onions and shredded mozzarella cheese for garnish

Peel and dice potatoes. Place in pot, cover with water and boil until tender. Around 20 minutes. Drain and set aside.

Meanwhile, chop onions and saute in butter until tender. Remove from heat and stir in flour, paprika, salt and pepper. Return to heat and add milk, stirring until smooth. Add broth and stir until combined. Simmer until thickened slightly. Add cream and cheddar cheese. Stir until smooth and add potatoes.

Serve with green onions and mozzarella.

Dig in!

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