Outback Potato Soup Recipe
Introduction
Outback Potato Soup is a creamy, comforting dish filled with tender potatoes and smoky bacon. Perfect for chilly days, this rich soup combines simple ingredients into a satisfying meal that the whole family will enjoy.
Ingredients
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Step 1: Dice the potatoes into bite-sized pieces and boil them until tender; then set aside.
- Step 2: In a large pot, combine the chicken stock, diced onions, salt, pepper, and water; simmer for about 20 minutes.
- Step 3: In a separate saucepan, melt the butter over medium heat; gradually whisk in the flour to create a roux.
- Step 4: Add the roux to the simmering broth while whisking continuously until it thickens.
- Step 5: Stir in the heavy cream and let the soup simmer for an additional 20 minutes.
- Step 6: Fold in the cooked potatoes and serve hot, garnished with cheese, bacon bits, and green onions if desired.
Tips & Variations
- For extra flavor, add chopped green onions or shredded cheddar cheese as a garnish.
- Use turkey bacon as a leaner alternative or omit bacon for a vegetarian version, adjusting the seasoning accordingly.
- To make the soup thicker, mash some of the cooked potatoes before folding them in.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. If the soup thickens too much when reheated, add a splash of chicken stock or milk to reach the desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this soup?
Yes, you can use Yukon Gold or red potatoes. Russet potatoes work best for their fluffy texture when cooked.
Is it possible to make this soup dairy-free?
To make it dairy-free, substitute the butter with a plant-based alternative and use coconut cream or another dairy-free cream substitute instead of heavy whipping cream.
PrintOutback Potato Soup Recipe
This rich and creamy Outback-style potato soup combines tender diced potatoes with a flavorful chicken broth base thickened with a buttery roux and finished with heavy cream. Topped with crispy bacon bits, shredded cheese, and fresh green onions, it’s a comforting and hearty soup perfect for chilly days or anytime you crave a satisfying bowl of homemade soup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 4 large russet or golden potatoes
- 2 1/2 cups chicken stock
- Salt and pepper to taste
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 3/4 cup heavy whipping cream
- 1 medium onion, diced (added as per instruction step 2)
Toppings
- 8 slices of bacon, cooked and crumbled
- Shredded cheese (cheddar recommended, amount as desired)
- Chopped green onions (amount as desired)
Instructions
- Prepare the Potatoes: Dice the potatoes into bite-sized pieces and boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- Simmer the Broth: In a large pot, combine the chicken stock, diced onions, salt, pepper, and an optional small amount of water if needed. Bring to a simmer and cook gently for about 20 minutes to allow flavors to meld.
- Make the Roux: In a separate saucepan, melt the butter over medium heat without browning it. Gradually whisk in the all-purpose flour until smooth to create a roux. Cook for 1-2 minutes to remove the raw flour taste.
- Combine Roux and Broth: Slowly whisk the roux into the simmering broth, stirring constantly to avoid lumps. Continue whisking until the mixture thickens, about 3-5 minutes.
- Add the Cream: Stir in the heavy whipping cream and let the soup simmer gently for an additional 20 minutes, stirring occasionally to prevent sticking or burning.
- Finish the Soup: Fold the cooked potatoes into the creamy broth mixture. Heat through until everything is hot and well combined.
- Serve and Garnish: Ladle the soup into bowls and top generously with crumbled bacon, shredded cheese, and chopped green onions. Serve hot for the best flavor experience.
Notes
- For a thicker soup, mash some of the boiled potatoes before adding them back into the soup.
- You can substitute chicken stock with vegetable broth for a milder flavor.
- Use crispy bacon to add a smoky crunch to the soup.
- Optional: add a pinch of garlic powder or smoked paprika for extra depth.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
Keywords: Outback Potato Soup, creamy potato soup, bacon potato soup, comfort food, homemade soup, creamy soup
