Why Make This Recipe
Outback Potato Soup is a warm and comforting dish that brings the flavors of a popular restaurant straight into your kitchen. It’s rich, creamy, and full of delicious ingredients that make it perfect for any meal. Whether you are looking for a cozy dinner or a starter for a fancy gathering, this soup is sure to impress. It’s also a great way to use up any leftover potatoes and bacon you might have.
How to Make Outback Potato Soup
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 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
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 chicken broth, diced onions, salt, pepper, and cold water. Bring the mixture to a gentle simmer over medium heat and let it cook for about 20 minutes to meld the flavors.
- 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 thicken the soup and give it a creamy texture.
- Pour in about 3/4 cup of heavy cream, stirring gently. This will 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 helps the flavors meld beautifully.
- Once the soup has thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly.
- Ladle the soup into bowls and top each serving with a sprinkle of cheddar cheese, crispy bacon bits, and finely chopped green onions. These toppings add extra flavor and look great.
- Serve the soup hot and enjoy its comforting flavors.
How to Serve Outback Potato Soup
Serve Outback Potato Soup hot, garnished with extra cheese, bacon bits, and green onions. It pairs well with crusty bread or a fresh green salad. This soup can be enjoyed as a hearty main course or a delicious appetizer.
How to Store Outback Potato Soup
To store leftover soup, let it cool completely before transferring it to airtight containers. It can stay in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. When you’re ready to enjoy it again, simply reheat on the stove over low heat, stirring occasionally.
Tips to Make Outback Potato Soup
- For a thicker soup, you can blend a portion of the soup and then mix it back in.
- If you want extra flavor, try adding some garlic or herbs like thyme or rosemary.
- Adjust the seasoning to your taste. You might want more salt, pepper, or even some hot sauce for a kick.
Variation
You can make this soup vegetarian by using vegetable stock instead of chicken stock and omitting the bacon. You can also add other vegetables like carrots or celery for extra flavor and nutrients.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other types of potatoes, like Yukon Gold or red potatoes, but keep in mind that their texture and flavor may vary slightly.
2. How long does it take to make this soup?
The entire process takes about an hour, including prep and cooking time.
3. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just reheat before serving.
Enjoy making this delicious Outback Potato Soup! It’s perfect for any occasion and sure to warm your heart and fill your belly.
Outback Potato Soup
Ingredients
Method
- Dice the potatoes into bite-sized pieces and boil them until tender. Set aside.
- In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a gentle simmer and cook for 20 minutes.
- Melt 1/2 cup of butter in a separate saucepan over medium heat. Whisk in 1/3 cup of flour to form a smooth paste and cook for a couple of minutes.
- Incorporate the roux into the simmering broth, whisking continuously until smooth.
- Pour in 3/4 cup of heavy cream, stirring gently. Allow the soup to simmer for an additional 20 minutes.
- Once thickened, add the diced potatoes to the soup and stir evenly.
- Ladle into bowls and top with extra cheddar cheese, bacon bits, and chopped green onions.
- Serve hot, garnished with extra toppings, and enjoy.
Notes
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