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Outback Potato Soup

A rich and creamy potato soup that captures the flavors of a popular restaurant, perfect for cozy dinners or as an impressive starter.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 large russet or golden potatoes
  • 8 slices bacon (cooked and crumbled)
  • 2.5 cups chicken stock or chicken broth
  • 1 cup cold water
  • 3/4 cup cheddar cheese plus more for topping
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/4 cup green onion (diced)
  • 1/2 count sweet yellow onion (diced) optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Method
 

Preparation
  1. Dice the potatoes into bite-sized pieces and boil them until tender. Set aside.
Cooking the Base
  1. In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a gentle simmer and cook for 20 minutes.
Making the Roux
  1. 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.
Thickening the Soup
  1. Incorporate the roux into the simmering broth, whisking continuously until smooth.
  2. Pour in 3/4 cup of heavy cream, stirring gently. Allow the soup to simmer for an additional 20 minutes.
Final Steps
  1. Once thickened, add the diced potatoes to the soup and stir evenly.
  2. Ladle into bowls and top with extra cheddar cheese, bacon bits, and chopped green onions.
Serving
  1. Serve hot, garnished with extra toppings, and enjoy.

Notes

Store leftovers in airtight containers; can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat on the stove over low heat.