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
Scale
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
