Description
This hearty Outback Potato Soup is a creamy, comforting dish that features tender potatoes, crispy bacon, and a rich broth thickened with a buttery roux. Perfect for chilly days, it’s a classic soup inspired by popular restaurant fare, combining savory flavors with a smooth, velvety texture.
Ingredients
Scale
Main Ingredients
- 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 small onion, diced
- Water (amount not specified, approximately 1 cup for simmering)
Garnishes (optional)
- Shredded cheese
- Green onions, chopped
Instructions
- Prepare Potatoes: Dice the potatoes into bite-sized pieces and boil them in water until tender, about 10-15 minutes. Drain and set aside.
- Simmer Broth: In a large pot, combine chicken stock, diced onions, salt, pepper, and about 1 cup of water. Bring to a simmer and cook gently for 20 minutes to develop flavors.
- Make 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 2-3 minutes until it turns lightly golden.
- Thicken Soup Base: Slowly add the roux to the simmering broth mixture while whisking continuously to prevent lumps. Continue cooking until the mixture thickens.
- Add Cream: Stir in the heavy whipping cream and let the soup simmer for an additional 20 minutes, allowing flavors to meld and soup to thicken further.
- Combine Potatoes: Fold the cooked potatoes into the creamy soup base. Heat through and adjust seasoning with salt and pepper if necessary.
- Serve: Serve the soup hot, garnished with crumbled bacon, shredded cheese, and chopped green onions for extra flavor and texture.
Notes
- For a richer flavor, use homemade chicken stock if available.
- To make the soup vegetarian, substitute chicken stock with vegetable broth and omit bacon or use a plant-based alternative.
- Adjust the thickness of the soup by varying the amount of roux or cream according to preference.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, creamy potato soup, Outback style soup, bacon potato soup, comfort food, easy soup recipe
