Why Make This Recipe
Outback Potato Soup is rich, creamy, and delicious, making it a favorite for many. This soup is perfect for a cozy dinner at home or as a starter for a festive meal. Its comforting flavors and warm textures will leave you satisfied and happy. Plus, it’s easy to prepare and can be customized to fit your taste. Whether you’re a soup lover or just looking for something new to try, this recipe is sure to please.
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:
- Start by dicing the potatoes into bite-sized pieces and boiling them until tender. Once cooked, set them aside for later use.
- In a large pot, combine the chicken stock, diced onions, salt, pepper, and water. Bring this mixture to a gentle simmer over medium heat, cooking for about 20 minutes to let the flavors combine.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. When it melts, whisk in 1/3 cup of flour until it forms a smooth paste. Cook the roux for a couple of minutes to get rid of the raw flour taste.
- Slowly add the roux to the simmering broth while whisking continuously. This will thicken the soup and create a creamy texture.
- Gradually pour in about 3/4 cup of heavy cream as you stir. This will make the soup even richer and creamier.
- Let the soup simmer for another 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld beautifully.
- After simmering, add the diced potatoes and stir well to mix them evenly throughout the soup.
- Serve the soup hot, garnishing each bowl with Colby-Monterey Jack cheese, crispy bacon bits, and chopped green onions for extra flavor and a nice presentation.
How to Serve Outback Potato Soup
Serve Outback Potato Soup hot in bowls. You can add additional toppings like more cheese, bacon bits, or sour cream if you like. This soup pairs well with crusty bread or a fresh salad. Enjoy it as a main dish or as an appetizer in a meal.
How to Store Outback Potato Soup
If you have leftover soup, let it cool down before transferring it to an airtight container. Store it in the refrigerator for up to three days. You can also freeze the soup for up to three months. When reheating, make sure to warm it gently and stir well.
Tips to Make Outback Potato Soup
- Make sure to cut the potatoes into even pieces so they cook evenly.
- To save time, you can cook the bacon in advance and store it in the fridge until you’re ready to use it.
- For a healthier version, you can use turkey bacon or skip the bacon altogether.
- Feel free to add other vegetables like carrots or celery for extra nutrition.
Variation
You can adjust the recipe to suit your taste. For a spicier version, add a dash of hot sauce or diced jalapeños. If you prefer a lighter soup, swap heavy cream for milk or a non-dairy alternative. You can also try using different types of cheese for a unique flavor.
FAQs
Can I use different types of potatoes?
Yes! You can use any type of potatoes you prefer, but russet or golden potatoes work best for this soup.
Is this soup gluten-free?
No, the recipe contains all-purpose flour, which has gluten. You can use a gluten-free flour as a substitute if you need a gluten-free version.
Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the fridge or freezer. Just reheat it when you’re ready to enjoy!
Outback Potato Soup
Ingredients
Method
- Dice the potatoes into bite-sized pieces and boil them until tender. Once cooked, set them aside.
- In a large pot, combine the chicken stock, diced onions, salt, pepper, and cold water. Bring this mixture to a gentle simmer over medium heat, cooking for about 20 minutes.
- In a separate saucepan, melt 1/2 cup of butter over medium heat. Whisk in 1/3 cup of flour until it forms a smooth paste. Cook the roux for a couple of minutes.
- Slowly add the roux to the simmering broth while whisking continuously to thicken the soup.
- Gradually pour in 3/4 cup of heavy cream while stirring.
- Let the soup simmer for another 20 minutes, stirring occasionally to prevent sticking.
- After simmering, add the diced potatoes and stir well.
- Serve hot, garnishing each bowl with cheddar cheese, crispy bacon bits, and chopped green onions.