Outback Potato Soup is a delightful, creamy dish that captures the comforting essence of good food. Loaded with rich flavors from crispy bacon, cheddar cheese, and creamy potatoes, this soup invites you to savor every spoonful. Its inviting color and aroma make it the perfect starter for a cozy dinner or a hearty lunch with friends.
The moment you take a sip of this soup, you’ll experience velvety textures combined with savory bacon bits and a hint of onion. As we guide you through this recipe, you’ll discover the satisfying process of making this scrumptious dish from scratch. We’ll cover the ingredients, step-by-step instructions, and tips that will elevate your culinary experience. Get ready to dive into the secrets of crafting this irresistible potato soup!
Why You’ll Love This Recipe
- Fresh ingredients make for a vibrant taste.
- Easy preparation means anyone can make it.
- Nutritious elements provide a satisfying meal.
- Versatile enough for various dietary preferences!
- Beautifully presented, making it look as good as it tastes.
Whip up this fantastic soup to impress family and friends, while enjoying every moment of cooking it!
Preparation and Cooking Time
- Total time: 1 hour
- Preparation time: 15 minutes
- Cooking time: 45 minutes
Ingredients You’ll Need
Start by selecting enough water to cover the potatoes and boil. You will need 4 large russet or golden potatoes, 8 slices of bacon (cooked and crumbled), 2 1/2 cups chicken stock (you can also use chicken broth), 1 cup cold water, 3/4 cup cheddar cheese (plus more for topping, optional), 3/4 cup 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, and 1/2 teaspoon ground black pepper.
Main Protein
- What to use: Bacon for a smoky flavor.
- How to prepare: Cook until crispy and crumble.
- Substitutions: If you’re looking for an alternative, try turkey bacon or omit it for a vegetarian option.
- Tips: Use fresh bacon for the best crunch and flavor.
Starch/Pasta
- What to use: Potatoes, preferably russet or golden for creaminess.
- How to prepare: Peel and dice them into small cubes.
- Substitutions: If you’re looking for an alternative, consider using cauliflower for a lighter version.
- Warnings: Ensure even-sized pieces for uniform cooking.
Seasoning/Spice Blend
- What to use: Simple salt and pepper.
- How to prepare: Add while sautéing onions for a flavorful base.
- Substitutions: If you’re looking for an alternative, try garlic powder for extra depth.
- Tips: Fresh spices can enhance the taste even more.
Liquids/Dairy
- What to use: Chicken stock and heavy cream for a rich soup.
- How to prepare: Use low-sodium broth to control salt levels.
- Substitutions: If you’re looking for an alternative, vegetable stock is a great option.
- Tips: Avoid boiling the broth to keep the cream smooth.
Aromatics & Vegetables
- What to use: Onion and green onion for flavor.
- How to prepare: Dice finely to release their full flavor.
- Substitutions: If you’re looking for an alternative, shallots provide a milder taste.
- Tips: Sauté until soft for the best aroma.
Optional Finishing Ingredients
- What to use: Additional cheddar for topping and fresh herbs.
- How to prepare: Add to the soup right before serving.
- Substitutions: If you’re looking for an alternative, sour cream adds a nice tang.
- Tips: Don’t skip this step for a gourmet finish.
Step-by-Step Instructions
Making Outback Potato Soup is as simple as it gets and all done in one pot!
Step 1: Cook the Bacon
Begin by cooking the 8 slices of bacon in a large pot over medium heat until crispy. This should take about 7-10 minutes. Reserve the bacon grease, as it adds amazing flavor to the soup.
Step 2: Sauté the Aromatics
In the same pot, add diced onions and green onions and sauté for about 5 minutes in the bacon grease. Cook until they become tender and fragrant. This enhances the soup’s overall flavor profile.
Step 3: Prepare the Potatoes
Add the diced potatoes, chicken stock, and water. Bring the mixture to a gentle boil and reduce to a simmer for about 20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Step 4: Thicken the Soup
In a separate saucepan, melt the butter and whisk in the flour for 1-2 minutes until it creates a roux. This step is key for thickening your soup. Gradually whisk in heavy cream before adding to the pot.
Step 5: Blend for Creaminess
Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunky texture, be sure to blend only half. This brings a delightful texture to the dish.
Step 6: Season the Soup
Stir in the crumbled bacon, cheddar cheese, salt, and pepper. Let it simmer for another 5-7 minutes until the cheese melts. This ensures rich flavor distribution throughout the soup.
Step 7: Serve and Enjoy!
Ladle the potato soup into bowls and top with additional cheese and green onions if desired. Take a moment to appreciate the aroma before diving in. Enjoy the comfort and warmth this soup brings!
How to Serve
- Serve in warm bowls for a cozy presentation.
- Pair with crusty bread or garlic knots for dipping.
- Portion generously, as it is very filling.
- For beverages, consider pairing with a light white wine or iced tea.
This soup is sure to please everyone at the table!
Additional Tips
- Enhance flavor by adding herbs like thyme or rosemary.
- Customize with add-ins like sour cream or jalapeños for a kick.
- Serve alongside a salad for a complete meal.
Recipe Variations
- Cheesy Broccoli Potato Soup: Add steamed broccoli for a veggie boost.
- Spicy Southwest Potato Soup: Mix in diced jalapeños and cumin for a heat kick.
- Loaded Baked Potato Version: Top with sour cream, chives, and extra bacon for a loaded twist.
Freezing and Storage
- Storage: Store leftovers in airtight containers for up to 3 days in the refrigerator.
- Freezing: For best results, freeze in individual portions for up to 3 months. Thaw before reheating.
Special Equipment
- Large pot
- Immersion blender
- Saucepan
- Whisk
- Cutting board & knife
FAQ’s
- Can I use frozen potatoes? Yes, but fresh potatoes offer the best texture and flavor.
- Is this soup healthy? Loaded with nutrients from potatoes and onions, it can be made lighter by reducing cream or cheese.
- Can I make it ahead of time? Absolutely! It tastes even better the next day after flavors meld.
- Can I customize the recipe? Yes, you can add your favorite ingredients or adjust seasonings.
- What are alternative cooking methods? You can use a slow cooker on low for 6-8 hours for a hands-off approach.
Conclusion
Outback Potato Soup is not just a meal; it’s an experience filled with flavor, warmth, and joy. Perfect for gatherings or cozy evenings at home, this soup is both satisfying and simple to make. Embrace your culinary skills and delight your loved ones with this delicious dish – you won’t regret it!
Outback Potato Soup
Ingredients
Main Ingredients
- 4 large russet or golden potatoes Peel and dice into small cubes.
- 8 slices bacon (cooked and crumbled) Use fresh bacon for the best crunch and flavor.
- 2.5 cups chicken stock Low-sodium broth is recommended.
- 1 cup cold water
- 0.75 cup cheddar cheese (plus more for topping) Optional.
- 0.75 cup heavy whipping cream Avoid boiling to keep smooth.
- 0.5 cup butter
- 0.33 cup all-purpose flour To create a roux.
- 0.25 cup green onion (diced)
- 0.5 sweet yellow onion (diced, optional)
- 0.5 teaspoon salt Fresh spices enhance taste.
- 0.5 teaspoon ground black pepper Try garlic powder for extra depth.
Instructions
Cooking Steps
- Cook the bacon in a large pot over medium heat until crispy, about 7-10 minutes. Reserve the bacon grease.
- In the same pot, add diced onions and green onions, sauté for about 5 minutes until tender.
- Add diced potatoes, chicken stock, and water. Bring to a gentle boil and then simmer for about 20 minutes, or until fork-tender.
- In a separate saucepan, melt the butter and whisk in the flour for 1-2 minutes to create a roux. Gradually whisk in heavy cream before adding to the pot.
- Blend the soup with an immersion blender until smooth. For a chunkier texture, blend only half.
- Stir in the crumbled bacon, cheddar cheese, salt, and pepper, and simmer for another 5-7 minutes until cheese melts.
- Ladle the soup into bowls and top with extra cheese and green onions if desired.
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