Description
This creamy Outback Potato Soup is a comforting and hearty dish featuring tender potatoes simmered in a rich chicken broth thickened with a buttery roux. Enhanced with crispy bacon bits, shredded cheese, and fresh green onions for a deliciously satisfying meal perfect for chilly days.
Ingredients
Scale
Soup Base
- 4 large russet or golden potatoes, diced into bite-sized pieces
- 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
- 1 medium onion, diced
- Water as needed
Toppings
- Shredded cheese (optional)
- Green onions, chopped (optional)
Instructions
- Prepare Potatoes: Dice the potatoes into bite-sized pieces and boil them in salted water until tender, about 10-15 minutes. Drain and set aside.
- Make Soup Broth: In a large pot, combine the chicken stock, diced onions, salt, pepper, and enough water to cover the ingredients. Bring to a simmer and cook for about 20 minutes to develop flavor.
- Prepare Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the all-purpose flour to form a smooth roux, cooking for a few minutes until lightly golden and fragrant.
- Combine Roux and Broth: Slowly add the roux to the simmering broth in the large pot, whisking continuously to avoid lumps. Continue cooking until the mixture thickens into a creamy consistency.
- Add Cream and Simmer: Stir in the heavy whipping cream and let the soup simmer gently for an additional 20 minutes to meld the flavors.
- Finish Soup: Fold the cooked potatoes into the soup base, warming through. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with crumbled bacon, shredded cheese, and chopped green onions for added texture and flavor.
Notes
- Use russet potatoes for a creamier texture or golden potatoes for a slightly sweeter flavor.
- To speed up cooking, prepare bacon ahead of time and keep warm.
- Adjust the thickness by adding more chicken stock or cream based on your preference.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon.
- This soup reheats well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, outback style soup, creamy potato soup, bacon potato soup, comfort food, stovetop soup
