Description
OUTBACK POTATO SOUP is a creamy, heartwarming dish that captures the essence of comfort food. This easy-to-make soup features tender potatoes, crispy bacon, and a rich, velvety broth reminiscent of your favorite restaurant’s recipe. Perfect for cozy dinners or gatherings, it’s sure to impress with its depth of flavor and satisfying texture. Customize with your favorite toppings and serve alongside crusty bread or a fresh salad for a delightful meal everyone will love.
Ingredients
Scale
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock
- 3/4 cups cheddar cheese (plus more for topping)
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- Green onions (for garnish)
- water (enough to cover the potatoes and boil)
- 1 cup cold water
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil in water until tender. Set aside.
- In a large pot, combine chicken stock, diced onions, salt, pepper, and water; simmer for 20 minutes.
- In a saucepan, melt butter over medium heat; whisk in flour to create a roux and cook for 2 minutes.
- Slowly add the roux to the simmering broth while whisking to avoid lumps.
- Stir in heavy cream and let the soup simmer for another 20 minutes.
- Add the reserved potatoes to the soup, stirring to combine.
- Serve hot, garnished with cheddar cheese, bacon bits, and green onions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg