Description
This creamy and comforting Outback Potato Soup is packed with tender potatoes, crispy bacon, cheddar cheese, and a rich broth base. Perfect for cozy nights or as a hearty starter, it delivers classic flavors in every bite.
Ingredients
- Water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes, diced
- 8 slices of bacon, cooked and crumbled
- 2½ cups chicken stock (or chicken broth)
- 1 cup cold water
- ¾ cup cheddar cheese (plus more for topping, optional)
- ¾ cup heavy whipping cream
- ½ cup butter
- ⅓ cup all-purpose flour
- ¼ cup green onion, diced
- ½ sweet yellow onion, diced (optional)
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
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Prepare the Potatoes:
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Dice potatoes into bite-sized pieces and boil them in water until tender. Drain and set aside.
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Make the Broth Base:
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In a large pot, combine chicken stock, onions, salt, pepper, and 1 cup of cold water.
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Simmer over medium heat for about 20 minutes.
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Prepare the Roux:
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In a separate saucepan, melt butter over medium heat.
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Gradually whisk in flour until a smooth paste forms.
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Let it cook for a few minutes to remove the raw flour taste.
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Thicken the Soup:
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Slowly whisk the roux into the simmering broth, stirring constantly to avoid lumps.
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Add the Cream:
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Pour in the heavy cream and stir gently.
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Simmer for another 20 minutes, stirring occasionally.
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Finish the Soup:
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Add the cooked potatoes to the soup and stir to combine.
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Let everything heat through thoroughly.
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Serve:
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Ladle soup into bowls.
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Top with shredded cheddar cheese, bacon bits, and chopped green onions.
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Serve hot and enjoy!
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Notes
You can substitute the cheddar cheese with Colby-Monterey Jack for a different flavor twist.
Add extra bacon or green onion for more texture and flavor.
Omit the flour or use a gluten-free version for a GF alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 95 mg