Spread the love

Table of Contents

introduction

This Outback Potato Soup is warm, creamy, and easy to make. It uses simple ingredients and cooks on the stove. If you want more potato soup ideas, see this list of easy potato soup recipes for more simple options.

why make this recipe

Make this soup when you want a hearty meal with little fuss. It feeds a small group and tastes like a restaurant bowl at home. The soup is creamy, full of potato and bacon, and uses common pantry items.

how to make Outback Potato Soup

Start by cooking the potatoes until soft. Make a thick broth with butter and flour (a roux), then mix it into the simmering broth to thicken. Add cream and cooked potatoes last so they keep their shape. For a simple side, you can serve this with crunchy sides like air fryer sweet potato fries.

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 cups cold water, 3/4 cups cheddar cheese (plus more for topping optional), 3/4 cups 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 :

Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use., In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together., In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste., Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency., Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess., Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully., Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup., Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish., Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.

how to serve Outback Potato Soup

Serve hot in deep bowls. Top each bowl with extra shredded cheese, crumbled bacon, and a few green onions. Add a side of crusty bread or a light salad to make a full meal.

how to store Outback Potato Soup

Cool the soup to room temperature, then store in an airtight container. Keep in the fridge for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently on low heat, stirring so it warms evenly.

tips to make Outback Potato Soup

Use starchy potatoes like russet for a thicker, creamier texture. Don’t boil the potatoes too long; keep them in bite size so they hold up in the soup. If the soup gets too thick after cooling, add a little hot water or stock when reheating. Try pairing the soup with mashed sides for a cozy plate, such as mashed sweet potatoes with pork ideas for a fuller meal.

variation (if any)

For a lighter version, use half-and-half instead of heavy cream.
Add cooked corn or carrots for more color and sweetness.
Stir in chives or parsley at the end for fresh flavor.

FAQs

Q: Can I use frozen potatoes?
A: Yes. Thaw and drain them first, then add to the soup near the end so they do not become mushy.

Q: Can I make this vegetarian?
A: Use vegetable stock and skip the bacon. Add smoked paprika or liquid smoke for a smoky flavor.

Q: How do I get the soup thicker?
A: Make sure to cook the roux (butter + flour) a little longer and add it slowly to the broth. Mash some of the cooked potatoes into the soup for extra thickness.

Q: Can I use milk instead of cream?
A: You can, but the soup will be less rich. Use whole milk and watch the simmer so it does not curdle.

Conclusion

For a tried version of this classic, you can compare notes with the original Outback Potato Soup Recipe – Food.com. If you want a close copycat with extra tips, see the Copycat Outback Baked Potato Soup Recipe on The Slow Roasted Italian.