OUTBACK STEAKHOUSE WALKABOUT SOUP

Outback Steakhouse Walkabout Soup image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Chicken

Number Of Ingredients 14

2 cup(s) yellow onions, thinly sliced
2 tablespoon(s) butter
1 - 15 oz. can(s) chicken broth
1/4 teaspoon(s) salt & pepper
2 - chicken bouillon cubes or chicken soup base
16 oz. package(s) velveeta, diced & cubed
- white sauce, (see recipe below)
- cheddar cheese, shredded, for garnish
- bacon, crumbled, for garnish (optional)
WHITE SAUCE:
3 tablespoon(s) butter
3 tablespoon(s) unbleached white flour
1/4 teaspoon(s) salt
1 1/2 cup(s) milk

Steps:

MAKE WHITE SAUCE: In a 1 qt saucepan, melt butter & whisk in flour, cook on medium heat until the flour turns thick & comes away from the side of the saucepan. Pour milk in flour mixture a little at a time & stirring constantly, add salt. Mixture should thicken & become like thick pudding. Take off heat; set aside until ready to use. NOTE: Remember to stir constantly taking care not to let the mixture lump.
In a 2 qt saucepan, place 3 Tbsp butter & sliced onions. Cook over medium heat stirring frequently until soft & clear, but not brown. Add chicken broth from can, chicken bouillon, salt & pepper & stir ntil completely heated through. Add white sauce & velveeta cheese (white sauce will be thick because it has been removed from the heat). Simmer on medium-low heat until the cheese is melted & all ingredients are blended well, stirring constantly. Turn temperature to warm & let cook for additional 30 - 45 minutes.
Sprinkle with shredded cheddar & bacon (if desired). Enjoy!