Copycat Outback Walkabout Soup
Are you craving the cozy warmth of Outback Steakhouse's famous Walkabout Soup? Now, you can recreate this beloved classic right in your own kitchen!
Equipment
- Saucepan
- Instant Pot Pressure Cooker
- Slow Cooker
Ingredients
- 4 tablespoons butter divided
- 1 tablespoon vegetable oil
- 1 large onion diced
- 3 tablespoons flour
- 2 cups milk
- 1 1/2 cups water
- 1 tablespoon chicken bouillon granules
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 6 ounces Velveeta cheese chopped
- 1/4 cup sharp cheddar cheese garnish, for serving
Instructions
- Melt 2 tablespoons of the butter in a pot over medium heat. Stir in vegetable oil.
- Add the sliced onions and sauté until well caramelized, at least 10 minutes.
- Stir in the flour and remaining 2 tablespoons of butter to create a roux in the pot of onions. Stirring constantly, bring the roux up to a simmer and let cook 2 minutes.
- Pour in milk and water and stir to combine with the roux.
- Stir in bouillon granules, onion powder, and pepper and bring up to a simmer. Stirring constantly, let simmer 3 minutes, or until slightly thickened
- Reduce heat to low and stir in Velveeta cheese. Stirring constantly, leave on the heat just long enough to melt the cheese. Once melted, immediately remove from the heat and serve topped with shredded Cheddar cheese.