why make this recipe
Outback Potato Soup is a beloved comfort food that brings together the heartiness of potatoes, the richness of cream, and the smoky flavor of bacon. This recipe is perfect for cold evenings or when you need a little extra warmth. It’s delicious and satisfying, making it a great choice for family dinners or gatherings with friends. Plus, it’s quite easy to make at home, allowing you to enjoy the same flavors you’d find at your favorite restaurant.
how to make Outback Potato Soup
Ingredients:
- Water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock (you can also use chicken broth)
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions:
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cup of heavy cream, stirring gently as you do so. This will further enrich the soup.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot.
- Once the soup has thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a sprinkle of cheddar cheese, crispy bacon bits, and chopped green onions. These toppings add both flavor and visual appeal.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup.
how to serve Outback Potato Soup
Serve the soup hot in bowls. For an extra touch, consider offering some crusty bread or warm rolls on the side. This pairs nicely with the rich flavors of the soup. Enjoy your meal with family or friends!
how to store Outback Potato Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It can last for up to 3 to 4 days. When you’re ready to enjoy it again, simply reheat it on the stove over low to medium heat, stirring occasionally until it’s warmed throughout.
tips to make Outback Potato Soup
- Make sure to cut your potatoes into even pieces for uniform cooking.
- To enhance flavor, consider adding garlic or herbs like thyme.
- Stir the soup frequently while it simmers to prevent it from sticking to the pot.
- For a bit of heat, you can add a pinch of cayenne pepper or use a spicier cheese.
variation
Feel free to customize this soup by adding vegetables such as carrots or celery for more texture. You can also swap out the bacon for diced ham or omit it for a vegetarian version. If you’re looking for a lighter option, reduce the amount of cream and butter.
FAQs
1. Can I use a different type of potato?
Yes! You can use any type of potato you prefer, such as Yukon Gold or red potatoes.
2. How can I make this recipe dairy-free?
Substitute heavy cream with coconut milk or a dairy-free cream alternative. Use a plant-based butter and omit the cheese.
3. Can I freeze this soup?
While you can freeze the soup, the texture may change when reheating. To maintain the best quality, consider freezing it without the cream and adding it during reheating.
Outback Potato Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A creamy and hearty potato soup with the richness of cream and smoky bacon, perfect for cold evenings.
Ingredients
- Water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil until tender. Set aside.
- In a large pot, combine chicken stock, onions, salt, pepper, and water. Bring to a simmer for 20 minutes.
- Melt butter in a saucepan over medium heat. Whisk in flour until smooth, then cook for a couple of minutes.
- Incorporate the roux into the simmering broth, whisking to prevent lumps.
- Add heavy cream and stir gently. Simmer for another 20 minutes.
- Add the diced potatoes to the soup and stir well.
- Ladle soup into bowls, garnish with cheddar cheese, bacon bits, and green onions. Serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove over low to medium heat.