Print

Outback Potato Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 6 reviews

This Outback Potato Soup is a creamy, comforting dish featuring tender potatoes, smoky bacon, rich cheddar cheese, and a luscious blend of cream and butter. Perfect for chilly days, this hearty soup combines a savory broth base with a smooth roux-thickened texture, garnished with crispy bacon and fresh green onions for a satisfying meal.

Ingredients

Potatoes & Broth

  • 4 large russet or golden potatoes, diced into bite-sized pieces
  • Water, enough to cover the potatoes for boiling
  • 2 1/2 cups chicken stock or chicken broth
  • 1 cup cold water
  • 1/2 sweet yellow onion, diced (optional)
  • 1/4 cup green onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Dairy & Fat

  • 3/4 cups cheddar cheese, plus more for topping (optional)
  • 3/4 cups heavy whipping cream
  • 1/2 cup butter

Other

  • 8 slices of bacon, cooked and crumbled
  • 1/3 cup all-purpose flour

Instructions

  1. Boil Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot with enough water to cover them. Boil until tender, then drain and set aside for later use.
  2. Prepare Broth Base: In a large pot, combine the chicken stock, diced onion, salt, pepper, and 1 cup cold water. Bring this mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes so the flavors meld together.
  3. Make Roux: In a separate saucepan, melt 1/2 cup butter over medium heat. Once melted, gradually whisk in 1/3 cup flour to form a smooth paste. Cook the roux for a couple of minutes to remove the raw flour taste, stirring constantly to avoid burning.
  4. Thicken Soup: Slowly whisk the roux into the simmering broth to thicken the soup, ensuring no lumps form. Continue stirring until the soup reaches a creamy consistency.
  5. Add Cream: Pour in 3/4 cups heavy whipping cream, stirring gently to combine and enrich the soup with creaminess.
  6. Simmer Soup: Let the soup simmer for an additional 20 minutes, stirring occasionally to prevent sticking and allowing the flavors to fully develop.
  7. Add Potatoes: Once the soup has thickened, gently stir in the cooked diced potatoes to evenly distribute throughout the soup.
  8. Serve & Garnish: Ladle the hot soup into bowls and top with shredded Colby-Monterey Jack cheese (or preferred cheddar), crispy crumbled bacon, and chopped green onions for added flavor and texture. Serve immediately and enjoy the comforting warmth.

Notes

  • For a thicker soup, mash some of the boiled potatoes before adding them to the soup.
  • Use chicken broth instead of stock for a lighter flavor.
  • Omit bacon and use vegetable broth to make a vegetarian version.
  • Customize toppings with sour cream or additional cheeses if desired.
  • Make sure to stir the soup often while simmering to prevent it from sticking to the bottom of the pot.

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