Outback Potato Soup Recipe
Introduction
Outback Potato Soup is a hearty and comforting dish that’s perfect for chilly days. Creamy, savory, and loaded with tender potatoes and crispy bacon, this soup is sure to become a family favorite.
Ingredients
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Step 1: Dice the potatoes into bite-sized pieces and boil them in salted water until tender. Drain and set aside.
- Step 2: In a large pot, combine chicken stock, diced onions, salt, pepper, and a splash of water. Simmer for about 20 minutes to develop flavor.
- Step 3: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour to create a smooth roux, cooking until lightly golden.
- Step 4: Slowly add the roux to the simmering broth while whisking continuously. Continue cooking until the soup thickens.
- Step 5: Stir in the heavy whipping cream and let the soup simmer gently for another 20 minutes.
- Step 6: Fold the cooked potatoes into the soup. Serve hot, garnished with crumbled bacon, shredded cheese, and chopped green onions if desired.
Tips & Variations
- For extra richness, add shredded cheddar cheese to the soup just before serving.
- Swap chicken stock for vegetable stock to make a vegetarian-friendly version (omit bacon or use a smoky alternative).
- Use Yukon Gold potatoes for a creamier texture and buttery flavor.
- Cook bacon until extra crispy for added crunch and a more intense smoky flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken when chilled—add a splash of stock or cream when reheating to adjust consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Outback Potato Soup?
Yes, you can freeze the soup for up to 2 months. Allow it to cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stove.
Do I have to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and nutrients, but peeling results in a smoother soup.
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Outback Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This creamy and comforting Outback Potato Soup features tender diced potatoes simmered in a flavorful chicken broth thickened with a buttery roux and enriched with heavy cream. Garnished with crispy bacon, shredded cheese, and fresh green onions, this hearty soup makes a perfect warm meal for chilly days.
Ingredients
Main Ingredients
- 4 large russet or golden potatoes, diced into bite-sized pieces
- 2 1/2 cups chicken stock
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- Salt and pepper to taste
Garnish
- 8 slices of bacon, cooked and crumbled
- Shredded cheese (optional)
- Chopped green onions (optional)
Instructions
- Prepare the Potatoes: Dice the potatoes into bite-sized pieces and boil them in water until tender, about 10-15 minutes. Drain and set aside.
- Simmer the Broth: In a large pot, combine the chicken stock, diced onions (if using), salt, pepper, and a bit of water. Bring to a simmer and let it cook gently for about 20 minutes to develop flavor.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the all-purpose flour, stirring continuously to form a smooth roux. Cook for about 2-3 minutes without browning.
- Thicken the Soup: Slowly add the roux to the simmering chicken broth while whisking continuously to avoid lumps. Continue to cook until the soup thickens.
- Add Cream and Simmer: Stir in the heavy whipping cream and let the soup simmer for an additional 20 minutes to blend all flavors.
- Combine Potatoes and Finish: Gently fold in the cooked potatoes and warm through. Remove from heat.
- Serve: Ladle the soup into bowls and garnish with crispy bacon bits, shredded cheese, and chopped green onions if desired. Serve hot.
Notes
- You can substitute half-and-half or whole milk for heavy cream for a lighter version.
- For a vegetarian option, use vegetable stock and omit bacon garnish.
- Leftover soup can be stored in the refrigerator for up to 3 days.
- Add a pinch of paprika or cayenne pepper for a subtle kick of spice.
- Russet potatoes work best for a creamy texture, but golden potatoes can be used for a slightly sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Outback potato soup, creamy potato soup, bacon potato soup, hearty soup recipe, easy potato soup
