Description
Hearty Outback Steakhouse walkabout soup blends creamy potato goodness with tender vegetables and rich flavors. Comfort meets culinary craft in this classic Australian-inspired dish you’ll savor with each comforting spoonful.
Ingredients
Scale
Soup Base and Main Ingredients:
- 2 cups thinly sliced sweet yellow onions
- 14.5 ounces (425 ml) chicken broth
- 2 chicken bouillon cubes
- 1 1/2 cups (355 ml) whole milk
- 1/4 cup (60 ml) Velveeta cheese
Thickening and Seasoning Ingredients:
- 6 tablespoons (90 ml) butter, divided
- 3 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Garnish and Serving:
- Shredded cheddar cheese
- Dark Russian bread
Instructions
- Sauté diced onions in butter over low heat until translucent and tender, avoiding browning, approximately 5-7 minutes.
- Create a smooth roux in a separate pan by melting butter and whisking in flour, cooking until the mixture becomes golden and releases a nutty aroma.
- Gradually incorporate milk into the roux, stirring constantly to prevent lumps and achieving a silky, pudding-like consistency.
- Pour the broth into the onion mixture, adding bouillon, black pepper, and a pinch of salt to enhance the foundational flavor profile.
- Merge the creamy roux with the seasoned onion broth, stirring continuously to integrate the components seamlessly.
- Introduce Velveeta cheese to the liquid base, reducing heat to low and allowing the cheese to melt completely, creating a rich, velvety texture.
- Simmer the soup gently for 30-45 minutes, stirring occasionally to prevent scorching and allow flavors to develop and meld together.
- Ladle the soup into serving bowls, garnishing with sharp cheddar cheese and serving alongside crusty Russian bread for a complete culinary experience.
Notes
- Caramelize onions slowly to develop deep, rich flavor without burning, which can make the soup bitter.
- Create a silky smooth roux by whisking flour and butter continuously, preventing lumps and ensuring a creamy texture.
- Melt Velveeta gradually to maintain a consistent, velvety consistency without separating or becoming grainy.
- Customize the soup by using low-fat milk or dairy-free alternatives for a lighter version, and swap Velveeta with sharp cheddar for a more intense cheese profile.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Australian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg