Outback Potato Soup
A creamy and hearty potato soup inspired by Outback, loaded with bacon, cheese, and fresh herbs.
Ingredients
- 4 large potatoes russet or golden potatoes
- 8 slices slices bacon cooked and crumbled
- 2 1/2 cups cups chicken stock or chicken broth
- 1 cup cup cold water
- 3/4 cup cup cheddar cheese
- 3/4 cup cup heavy whipping cream
- 1/2 cup cup butter
- 1/3 cup cup all-purpose flour
- 1/4 cup cup green onion diced
- 1/2 onion sweet yellow onion diced (optional)
- 1/2 teaspoon teaspoon salt
- 1/2 teaspoon teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil in water until tender. Drain and set aside.
- In a large pot, combine chicken stock, sweet yellow onion (if using), salt, pepper, and 1 cup of water. Simmer over medium heat for 20 minutes.
- Melt the butter in a saucepan over medium heat. Whisk in the flour to make a roux, cooking for 2–3 minutes until smooth.
- Gradually whisk the roux into the soup base, stirring until thickened and smooth.
- Stir in the heavy cream and simmer for another 20 minutes, stirring occasionally. Fold in the cooked potatoes.
- Serve hot, topped with shredded cheddar cheese, crispy bacon bits, and diced green onions.
Notes
For an extra creamy texture, ensure the roux is well-cooked before adding it to the soup base.