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Outback Potato Soup

Rich, creamy, and delicious, Outback Potato Soup is perfect for a cozy dinner or festive starter. Customize it to suit your taste and enjoy the comforting flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet or golden potatoes Diced into bite-sized pieces
  • 8 slices bacon Cooked and crumbled
  • 2.5 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 Melted
  • 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

Method
 

Preparation
  1. Dice the potatoes into bite-sized pieces and boil them until tender. Once cooked, set them aside.
  2. 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.
  3. 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.
  4. Slowly add the roux to the simmering broth while whisking continuously to thicken the soup.
  5. Gradually pour in 3/4 cup of heavy cream while stirring.
  6. Let the soup simmer for another 20 minutes, stirring occasionally to prevent sticking.
  7. After simmering, add the diced potatoes and stir well.
  8. Serve hot, garnishing each bowl with cheddar cheese, crispy bacon bits, and chopped green onions.

Notes

For additional flavor and a nice presentation, consider adding more cheese, bacon bits, or sour cream on top. This soup pairs well with crusty bread or fresh salad.