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Outback Potato Soup Recipe

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3.9 from 1 review

This Outback Potato Soup is a rich, creamy, and comforting dish featuring tender potatoes simmered in a savory broth thickened with a buttery roux, then enriched with heavy cream and cheddar cheese. Topped with crispy bacon, diced green onions, and extra cheese, it’s a hearty soup perfect for cozy meals.

Ingredients

Main Ingredients

  • 4 large russet or golden potatoes, diced into bite-sized pieces
  • Water, enough to cover the potatoes for boiling
  • 8 slices of bacon, cooked and crumbled
  • 2 1/2 cups chicken stock or chicken broth
  • 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

  1. Boil the Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot filled with enough water to cover. Bring to a boil and cook until the potatoes are tender but not falling apart, about 10-15 minutes. Drain and set aside.
  2. Simmer the Broth: In a large pot, combine the chicken stock, diced onions, salt, pepper, and 1 cup cold water. Bring the mixture to a gentle simmer over medium heat and let it cook for about 20 minutes to meld the flavors.
  3. Make the Roux: In a separate saucepan, melt 1/2 cup butter over medium heat. Once melted, slowly whisk in 1/3 cup flour until a smooth paste forms. Cook the roux for 2-3 minutes, stirring constantly to remove the raw flour taste.
  4. Thicken the Soup: Gradually whisk the roux into the simmering broth pot, stirring continuously to avoid lumps and to thicken the soup base.
  5. Add the Cream: Stir in 3/4 cups heavy whipping cream carefully into the soup, enriching the texture and flavor.
  6. Simmer the Soup: Continue simmering the soup for another 20 minutes, stirring occasionally to prevent sticking and to blend the flavors fully.
  7. Add Potatoes: Gently fold the cooked diced potatoes into the soup. Stir to distribute the potatoes evenly throughout the creamy soup.
  8. Serve and Garnish: Ladle the hot soup into bowls. Top each serving with a generous sprinkle of Colby-Monterey Jack cheese (or additional cheddar), crumbled crispy bacon, and diced green onions for added flavor and texture.
  9. Enjoy: Serve immediately while hot and enjoy the comforting creamy potato soup with its savory garnishes.

Notes

  • For a thicker soup, cook it a bit longer to reduce further or add a bit more roux for thickening.
  • Using chicken stock instead of broth will impart a richer flavor.
  • You can substitute the bacon with turkey bacon for a lighter option.
  • To make the soup vegetarian, substitute chicken stock with vegetable stock and omit the bacon.
  • Feel free to add extra toppings such as sour cream or shredded cheddar cheese for added richness.

Find it online: https://marthatasty.com/outback-potato-soup-recipe/