Yabby Potato Soup

    Yabby Potato Soup

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    If you can find yabby tails this is a great way to serve them in a potato soup. Yabbies are available frozen online if you can't find fresh.

    Serves: 12 

    • 3 slices bacon
    • 1 onion, chopped
    • 1 green capsicum, seeded and chopped
    • 1 red capsicum, seeded and chopped
    • 2 stalks celery, finely chopped
    • 2 tablespoons minced garlic
    • 5 cups diced red potatoes
    • 1 cup grated carrot
    • 500g yabby tails
    • 3 cups (750ml) chicken stock
    • 1 litre full cream milk
    • 1 pinch salt and pepper to taste
    • 1 cup grated Cheddar cheese

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Place the bacon into a large pot over medium-high heat. Cook until crisp, turning as needed. Crumble and return to the pot.
    2. Reduce the heat to medium and add the onion, green capsicum, red capsicum, celery and garlic. Cook and stir until the onion is transparent and the peppers are soft. Add the yabbies and cook until the liquid evaporates and the yabbies begin to brown. Remove the contents of the pot and set aside.
    3. Pour the chicken stock into the pot and add the potatoes. If the chicken stock does not cover the potatoes add enough water to compensate. Bring to a boil and cook for 8 to 10 minutes or until the potatoes are soft. Add the carrots and cook for about 8 more minutes.
    4. Reduce the heat to low and return the vegetables and yabbies to the pot. Stir in the milk and heat through. Do not boil. Season with salt and pepper to taste. Ladle into bowls and garnish with Cheddar cheese to serve.

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