Outback 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
Scale
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
Find it online: https://dinewithdylan.com/outback-potato-soup-recipe/
