Description
This Outback Potato Soup recipe is a comforting and creamy soup loaded with tender potatoes, crispy bacon, and a rich blend of cheddar cheese and cream. Perfect for a cozy meal, it combines a flavorful broth base with a thickened roux to create a hearty dish garnished with green onions and extra cheese for added texture and taste.
Ingredients
Scale
Soup Base
- water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes, diced
- 2 1/2 cups chicken stock or broth
- 1 cup cold water
- 1/2 sweet yellow onion, diced (optional)
- 1/4 cup green onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Roux and Cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 3/4 cups heavy whipping cream
Toppings
- 8 slices of bacon, cooked and crumbled
- 3/4 cups cheddar cheese, plus more for topping (optional)
Instructions
- Boil the Potatoes: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Once cooked, drain and set aside for later use.
- Prepare the Broth Base: In a large pot, combine the chicken stock, cold water, diced onions, salt, and pepper. Bring this mixture to a gentle simmer over medium heat and cook for about 20 minutes, allowing the flavors to meld.
- Make the Roux: In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of all-purpose flour until a smooth paste forms. Cook the roux for a couple of minutes to remove the raw flour taste.
- Thicken the Soup: Slowly add the roux mixture to the simmering broth, whisking continuously to prevent lumps. This will thicken the soup and create a creamy consistency.
- Add Cream: Pour in about 3/4 cups of heavy whipping cream, stirring gently to blend it into the soup, enriching its texture and flavor.
- Simmer the Soup: Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent sticking and to let flavors develop fully.
- Add Potatoes: Gently fold the tender diced potatoes into the thickened soup, stirring well to distribute evenly throughout.
- Serve and Garnish: Ladle the soup into bowls and garnish generously with crumbled crispy bacon, shredded cheddar cheese or Colby-Monterey Jack cheese, and chopped green onions for added flavor and presentation.
- Enjoy Hot: Serve the soup hot and savor the creamy, hearty flavors perfect for any cold day or cozy meal.
Notes
- If you prefer a smoother texture, you can partially mash some of the potatoes before adding them back to the soup.
- Use chicken broth instead of stock if you want a lighter flavor.
- Adjust salt and pepper to taste, especially after adding the bacon which can add saltiness.
- Optional yellow onion can be omitted for a milder flavor or substituted with shallots.
- For a richer soup, add more heavy cream or cheese as desired.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Outback potato soup, creamy potato soup, bacon potato soup, comfort food, hearty soup, cheddar cheese soup