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Outback Potato Soup Recipe

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★★★★★

5 from 134 reviews

A rich and creamy Outback-style potato soup made with tender potatoes, savory bacon, cheddar cheese, and a smooth roux base, finished with green onions and additional cheese toppings for a comforting and hearty meal.

Ingredients

Scale

Main Ingredients

  • 4 large russet or golden potatoes, diced
  • 8 slices of bacon, cooked and crumbled
  • 2 1/2 cups chicken stock (or chicken broth)
  • 1 cup cold water
  • 3/4 cups cheddar cheese, plus more for topping (optional)
  • 3/4 cups 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
  • Water, enough to cover and boil the potatoes

Instructions

  1. Boil the Potatoes: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Once cooked, drain and set aside for later use.
  2. Simmer Broth Mixture: In a large pot, combine the chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes to allow the flavors to meld.
  3. Make the Roux: In a separate saucepan, melt 1/2 cup butter over medium heat. Gradually whisk in 1/3 cup all-purpose flour until a smooth paste forms. Cook the roux for a couple of minutes to remove the raw flour taste while stirring continuously.
  4. Thicken Soup Base: Slowly whisk the roux into the simmering broth mixture to prevent lumps. Stir well to thicken the soup, creating a creamy consistency.
  5. Add Heavy Cream: Pour in approximately 3/4 cups heavy whipping cream, stirring gently to enrich the soup, adding a luxurious creaminess.
  6. Simmer Soup: Let the soup simmer for an additional 20 minutes, stirring occasionally to prevent sticking and to further develop the flavors.
  7. Add Cooked Potatoes: Gently stir the diced boiled potatoes into the thickened soup, distributing them evenly throughout.
  8. Serve and Garnish: Ladle the soup into bowls and garnish with a generous sprinkle of cheddar or Colby-Monterey Jack cheese, crispy crumbled bacon bits, and finely chopped green onions for added flavor and visual appeal.
  9. Enjoy: Serve the soup hot and enjoy the comforting, creamy flavors with delightful toppings.

Notes

  • You can substitute chicken broth for chicken stock if preferred.
  • For extra richness, use heavy whipping cream as directed; half-and-half can be used as a lighter option.
  • The sweet yellow onion is optional but adds a subtle sweetness to the soup base.
  • Adjust seasoning with salt and black pepper to taste before serving.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
  • To make the soup vegetarian, substitute chicken stock with vegetable broth and replace bacon with smoked tempeh or omit altogether.

Keywords: potato soup, creamy potato soup, bacon potato soup, Outback style soup, comfort food, cheddar cheese soup, creamy soup

Find it online: https://tastewithamy.com/outback-potato-soup-recipe/