Description
Outback Potato Soup is a creamy and hearty dish featuring tender potatoes, cheddar cheese, crispy bacon, and green onions. This comforting soup is perfect for family meals or cold evenings and delivers rich restaurant-style flavors.
Ingredients
Water, enough to cover potatoes
4 large russet or golden potatoes
8 slices bacon, cooked and crumbled
2 1/2 cups chicken stock or 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. Dice the potatoes and boil until tender; set aside.
2. In a large pot, combine broth, diced onions, salt, pepper, and water; simmer 20 minutes.
3. In a saucepan, melt 1/2 cup butter; whisk in 1/3 cup flour to form a roux; cook 2 minutes.
4. Slowly whisk roux into simmering broth to thicken the soup.
5. Stir in 3/4 cup heavy cream; simmer 20 minutes, stirring occasionally.
6. Add the diced potatoes; stir to combine evenly.
7. Ladle soup into bowls; garnish with shredded cheese, bacon, and green onions.
8. Serve hot and enjoy.
Notes
Leftovers keep 3–4 days in the refrigerator in an airtight container.
Adjust cheese and cream to taste for desired richness.
Use russet potatoes for fluffier texture, golden potatoes for creamier texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 75 mg