OUTBACK POTATO SOUP
Why make this recipe
Outback Potato Soup is a beloved dish that offers warmth and comfort. Its creamy texture combined with the smoky flavor of bacon makes it a delightful choice for any meal. This recipe is not only satisfying, but it is also simple to prepare. You can enjoy it as a cozy dinner or share it with friends on chilly nights.
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 in enough water until they’re tender. Once done, set them aside for later use.
- In a large pot, combine the chicken stock, diced onions, salt, pepper, and cold water. Bring it to a gentle simmer over medium heat and allow it to cook for about 20 minutes. This helps the flavors mix well.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Once it’s melted, whisk in 1/3 cup of flour gradually until a smooth paste forms. Cook the roux for a couple of minutes to remove any raw flour taste.
- Slowly add the roux to the simmering broth, continuously whisking to prevent lumps. This will thicken the soup and give it a creamy texture.
- Pour in about 3/4 cup of heavy cream, stirring gently as you add it. This makes the soup richer and creamier.
- Allow the soup to simmer for another 20 minutes, stirring occasionally to prevent it from sticking to the pot. This lets the flavors continue to blend.
- Once thickened to your liking, gently add the diced potatoes and stir them in evenly.
- Ladle the soup into bowls and garnish each serving with a sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add extra flavor and make the dish visually appealing.
- Serve the soup hot and enjoy the comforting flavors!
How to serve Outback Potato Soup
Outback Potato Soup can be served as a main dish or as a starter. Pair it with warm bread or a fresh salad for a complete meal. The toppings add variety, so feel free to customize each bowl based on your preferences.
How to store Outback Potato Soup
To store any leftovers, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to three days. If you want to store it for longer, you can freeze it for up to three months. When reheating, add a splash of water or cream to bring back its creamy texture.
Tips to make Outback Potato Soup
- Use fresh ingredients for the best flavor.
- Adjust the thickness of the soup by adding more or less cream, or using more broth.
- Top with your favorite ingredients like sour cream or additional cheese for added richness.
Variation (if any)
You can modify this soup by adding other vegetables, like broccoli or carrots, for extra nutrition. For a spicier kick, consider adding a dash of cayenne pepper or some chopped jalapeños.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes. Just make sure they are starchy, so they contribute to a creamy texture.
Q: Is there a way to make this soup vegetarian?
A: Absolutely! You can substitute the chicken stock with vegetable broth and omit the bacon for a tasty vegetarian version.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made in advance. Just store it in the refrigerator and reheat when you’re ready to serve. It may actually taste better the next day!
Outback Potato Soup
Ingredients
Method
- Dice the potatoes into bite-sized pieces and boil them in enough water until tender. Set aside.
- In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a simmer over medium heat and cook for about 20 minutes.
- In a separate saucepan, melt 1/2 cup of butter over medium heat, then whisk in 1/3 cup of flour gradually until smooth. Cook the roux for a couple of minutes.
- Slowly add the roux to the simmering broth, whisking to prevent lumps, then stir in 3/4 cup of heavy cream.
- Allow the soup to simmer for another 20 minutes, stirring occasionally.
- Gently add the cooked potatoes and stir in evenly.
- Ladle the soup into bowls and garnish with bacon bits, cheddar cheese, and green onions.
Notes
