Description
Indulge in a creamy and comforting bowl of Outback Potato Soup, perfect for chilly days or cozy nights.
Ingredients
Scale
- 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
- 1 cup cold water
- 3/4 cups cheddar cheese, plus more for topping optional
- 3/4 cups 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
Instructions
- 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 broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together.
- 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 help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further 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.
- Once the soup has thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup.
Notes
- Feel free to adjust the amount of cheese and bacon according to your preference.
- This soup can be made ahead of time and reheated for later use.
- For a vegetarian version, omit the bacon and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 60mg