Outback Potato Soup Recipe
Introduction
Outback Potato Soup is a rich and creamy comfort food that’s perfect for chilly days. Packed with tender potatoes, smoky bacon, and a velvety broth, this soup is both hearty and satisfying. It’s easy to make and 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 until tender; then set aside.
- Step 2: In a large pot, combine the chicken stock, diced onions, salt, pepper, and water; simmer for about 20 minutes.
- Step 3: In a separate saucepan, melt the butter over medium heat; gradually whisk in the flour to create a roux.
- Step 4: Add the roux to the simmering broth while whisking continuously until the mixture thickens.
- Step 5: Stir in the heavy cream and let the soup simmer for an additional 20 minutes.
- Step 6: Fold in the cooked potatoes and serve the soup hot, garnished with cheese, bacon bits, and green onions if desired.
Tips & Variations
- Use Yukon gold potatoes for a creamier texture or russet potatoes for a more fluffy consistency.
- Add shredded cheddar cheese for extra richness and flavor.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon or replace with smoked paprika for a smoky taste.
- Fresh herbs like chives or parsley make a great garnish and add freshness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when reheated, add a splash of chicken stock or cream to loosen it.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bacon instead of fresh?
Yes, frozen cooked bacon works well. Just thaw and crumble it before adding as a garnish to keep its texture crisp.
Is it possible to make this soup dairy-free?
Absolutely. Substitute the heavy cream with coconut milk or a dairy-free cream alternative, and use a dairy-free butter substitute to make the soup dairy-free.
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Outback Potato Soup Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Salt
Description
This creamy and comforting Outback Potato Soup features tender chunks of potatoes in a rich broth made with chicken stock, butter, and heavy cream, thickened with a smooth roux and topped with crispy bacon bits, cheese, and green onions for a hearty and satisfying meal.
Ingredients
Soup Base
- 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
- 1 small onion, diced
Toppings
- 8 slices of bacon, cooked and crumbled
- Shredded cheese (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- Cook the Potatoes: Dice the potatoes into bite-sized pieces and boil them in water until they are tender, about 10-15 minutes. Drain and set aside to be added later.
- Prepare the Broth: In a large pot, combine the chicken stock, diced onions, salt, pepper, and a splash of water. Bring to a simmer and cook gently for about 20 minutes to allow flavors to meld and onions to soften.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the all-purpose flour to form a smooth roux, stirring constantly for about 2-3 minutes until the mixture is bubbling and lightly golden, which helps to remove the raw flour taste.
- Thicken the Soup: Slowly add the roux to the simmering broth while whisking continuously to prevent lumps. Continue to cook and stir until the soup thickens to a creamy consistency.
- Add Cream and Simmer: Stir in the heavy whipping cream and let the soup simmer gently for another 20 minutes to develop richness and flavor.
- Combine and Serve: Fold in the cooked potatoes carefully so they don’t break apart. Serve the soup hot, garnished generously with crumbled bacon, shredded cheese, and chopped green onions as desired.
Notes
- For a thicker soup, use less chicken stock or increase the amount of roux carefully.
- If you prefer a smoother texture, puree part of the soup before adding the potatoes back in.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For a vegetarian version, substitute vegetable broth and omit bacon garnish.
- Russet potatoes are preferred for their starchy texture, which helps thicken the soup naturally.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, Outback potato soup, creamy potato soup, bacon potato soup, easy soup recipe, comfort food
