Description
This rich and creamy Outback Potato Soup is a comforting dish perfect for chilly days. Made with tender diced potatoes, crispy bacon, a creamy roux-thickened broth, and finished with cheddar cheese and green onions, this soup delivers hearty flavor and a luscious texture in every spoonful.
Ingredients
Scale
Main Ingredients
- 4 large russet or golden potatoes, diced into bite-sized pieces
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock or 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
- Water, enough to cover the potatoes for boiling
Instructions
- Boil the Potatoes: Dice the potatoes into bite-sized pieces, place them in a pot, cover with water, and boil until tender. Drain and set aside for later.
- Prepare the Broth Base: In a large pot, combine the chicken stock, diced onions, salt, pepper, and 1 cup of cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes to meld the flavors.
- Make the Roux: In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour to form a smooth paste and cook for a couple of minutes to eliminate the raw flour taste.
- Thicken the Soup: Slowly whisk the roux into the simmering broth, stirring continuously to prevent lumps and achieve a creamy consistency.
- Add Cream: Pour in 3/4 cup of heavy whipping cream, stirring gently to enrich the soup and add luxurious creaminess.
- Simmer the Soup: Let the soup simmer for an additional 20 minutes, stirring occasionally to prevent sticking, allowing the flavors to fully develop and the soup to thicken.
- Combine Potatoes: Gently stir the cooked, diced potatoes into the soup, ensuring they’re evenly distributed.
- Serve and Garnish: Ladle the soup into bowls and top with extra Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions for added flavor and texture.
- Enjoy: Serve the soup hot and savor the comforting, creamy flavors with delightful garnishes.
Notes
- Use russet potatoes for a creamier texture, or golden potatoes for a slightly sweeter taste.
- Adjust the seasoning with more salt or pepper according to your taste preference.
- If you prefer a thicker soup, you can add more flour to the roux or reduce the amount of water.
- For a vegetarian variation, replace the chicken stock with vegetable broth and omit the bacon.
- Cheddar cheese can be substituted with your favorite cheese such as Colby or Monterey Jack.
- The optional diced yellow onion can be omitted if you prefer a milder onion flavor.
Keywords: Outback potato soup, creamy potato soup, bacon potato soup, comfort food, homemade soup, hearty soup