This creamy and delicious Outback Potato Soup is packed with hearty potatoes, crispy bacon, and melted cheese. It’s like a warm hug in a bowl!
Honestly, it’s hard to resist its comforting flavors. I love to top it with more crunchy bacon and green onions. Perfect for chilly days—you’ll want seconds for sure! 😊
Key Ingredients & Substitutions
Russet Potatoes: These are the best choice for this soup due to their starchy texture. If you need a substitute, Yukon Gold potatoes work well too! They’re slightly waxy but still creamy.
Bacon: Crispy bacon adds a great flavor. For a healthier option, you can use turkey bacon, or even skip it and use smoked paprika for a hint of smokiness.
Heavy Cream: This gives the soup its rich texture. You can substitute half-and-half or whole milk if you’re looking for a lighter option. Just know it might be slightly less creamy!
Cheddar Cheese: Sharp cheddar is best for flavor. If dairy-free is your goal, consider a plant-based cheese alternative that melts well. Nutritional yeast can give a cheesy flavor, too.
Why is Making a Roux Important?
Creating a roux is a key technique in making a smooth and creamy soup. It serves as a thickening agent.
- Start by melting butter in a saucepan over medium heat.
- Stir in flour, cooking it for about a minute while whisking constantly. This ensures it doesn’t clump.
- Then gradually whisk in heavy cream. This helps incorporate the roux into the soup without lumps, leading to that velvety texture we crave!
With these tips and tricks, you’re all set to make a delicious Outback Potato Soup that’s creamy and loaded with flavor! Enjoy!
Outback Potato Soup
Ingredients You’ll Need:
For the Soup:
- 4 large russet potatoes, peeled and diced
- 6 slices bacon
- 1/2 cup chopped onions
- 3 cups chicken broth
- 1 cup water
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (plus more for garnish)
- 1/4 teaspoon garlic powder
- 1/4 cup chopped green onions or chives for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 30 minutes for cooking, making it a total of about 40 minutes from start to finish. It’s quick enough for a weeknight dinner but comforting enough to impress your guests!
Step-by-Step Instructions:
1. Cook the Bacon:
Begin by cooking the bacon in a large pot over medium heat until it becomes nice and crispy. Once it’s done, transfer the bacon to paper towels to drain off excess grease. Make sure to leave about 2 tablespoons of the bacon fat in the pot, as it’ll add wonderful flavor to your soup!
2. Sauté the Onions:
Next, add the chopped onions to the leftover bacon fat. Sauté them over medium heat until they become soft and translucent, which should take about 5 minutes. This step really helps to build a solid flavor base for your soup!
3. Cook the Potatoes:
Now, it’s time to add the diced potatoes, chicken broth, and water to the pot. Bring it to a boil, then lower the heat and let it simmer. Cover the pot and cook until the potatoes are tender—this should take about 15-20 minutes. You want the potatoes cooked through but not mushy!
4. Make the Roux:
While the potatoes are cooking, take a separate saucepan and melt the butter over medium heat. Whisk in the flour and cook it for about 1 minute. This mixture, called a roux, will help thicken your soup later on.
5. Add the Cream:
Gradually whisk in the heavy cream to the roux, cooking until it thickens slightly. This should take about 3-5 minutes. Make sure you’re whisking constantly to avoid any lumps!
6. Combine and Season:
Now, stir the cream mixture into the pot with the cooked potatoes. Add in the salt, pepper, and garlic powder. Let it simmer for another 5 minutes, stirring occasionally, until the soup has reached your desired thickness.
7. Add the Cheese:
Remove the pot from heat and mix in the shredded cheddar cheese, stirring until it’s completely melted and integrated into the soup. This is when it turns into that creamy goodness we all love!
8. Serve and Garnish:
It’s time to enjoy your soup! Serve it hot and top each bowl with crumbled bacon, a sprinkle of chopped green onions or chives, and an extra dash of black pepper if you like. Dig in and savor the flavors!
Now you have a deliciously creamy Outback Potato Soup ready to warm you up! Enjoy every spoonful!
Can I Use Another Type of Potato?
Yes! While russet potatoes are ideal for their starchiness, Yukon Gold potatoes can also work well. They have a slightly creamier texture and will still taste great in your soup.
How to Make This Recipe Vegetarian?
To make a vegetarian version, simply substitute the chicken broth with vegetable broth and omit the bacon. You can add smoked paprika for a hint of smokiness to keep the flavor rich!
Can I Prepare This Soup in Advance?
Absolutely! You can make the soup a day ahead and store it in the fridge. Just reheat slowly on the stove, adding a splash of cream if it thickens too much while sitting.
How to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally for even heating.
