why make this recipe
Outback Potato Soup Classic is a warm and comforting dish perfect for chilly evenings. It’s creamy, rich, and packed with flavor, making it a beloved choice for many. This recipe captures the essence of the famous restaurant soup, bringing it right into your kitchen. It’s easy to make and offers a perfect balance of potatoes, cheese, and bacon, allowing you to enjoy a bowl of comfort food without leaving home.
how to make Outback Potato Soup Classic
Ingredients:
- 4 large russet or golden potatoes, diced
- Water, enough to cover potatoes for boiling
- 2 1/2 cups chicken stock or chicken broth
- 1 cup cold water
- 1/2 sweet yellow onion, diced (optional)
- 1/4 cup green onion, diced
- 3/4 cup heavy whipping cream
- 1/2 cup unsalted butter
- 3/4 cup shredded cheddar cheese, plus extra for garnish
- 8 slices bacon, cooked and crumbled
- Additional green onions, finely chopped, for garnish
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions:
Peel and dice the potatoes into bite-sized pieces. Place them in a large saucepan, cover with water, and bring to a boil over medium-high heat. Cook until tender when pierced, about 12 to 15 minutes. Drain and set aside.
In a separate large pot, add chicken stock, cold water, diced sweet onion (if using), diced green onion, salt, and black pepper. Bring to a gentle simmer over medium heat and allow to cook for 20 minutes to enable the flavors to meld.
In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until a smooth paste forms and the raw flour flavor cooks out, about 2 to 3 minutes.
Slowly pour and whisk the roux into the simmering broth. Stir thoroughly to integrate and thicken without forming lumps. Continue to simmer over medium heat.
Add the heavy whipping cream, mixing gently to combine. Allow the soup base to simmer for an additional 20 minutes, stirring occasionally for even consistency.
Return the cooked, diced potatoes to the soup. Stir in the shredded cheddar cheese and half of the crumbled bacon. Mix well so ingredients are evenly distributed.
Ladle into serving bowls and top with remaining bacon, extra cheddar cheese, and additional green onions. Serve hot for best texture and flavor.
how to serve Outback Potato Soup Classic
Serve the soup hot in a bowl. You can garnish with extra shredded cheddar cheese, crumbled bacon, and finely chopped green onions for added flavor and presentation. Pair it with crusty bread for a complete meal!
how to store Outback Potato Soup Classic
To store the potato soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it in a freezer-safe container for up to 2 months. When reheating, add a little water or broth to maintain the creamy consistency.
tips to make Outback Potato Soup Classic
- Make sure to dice the potatoes evenly so they cook at the same rate.
- For a richer flavor, you can use homemade chicken stock.
- Feel free to add other toppings like sour cream or fresh herbs for extra taste.
- If you prefer a smoother soup, use an immersion blender to puree it to your desired consistency.
variation
You can customize this potato soup by adding vegetables like carrots or celery for extra nutrition. For a lighter version, substitute half-and-half instead of heavy whipping cream. This soup can also be made vegetarian by using vegetable broth and omitting bacon.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made ahead. Just store it in the fridge or freezer, then reheat it when you’re ready to serve.
2. Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream with a plant-based cream and use dairy-free cheese.
3. How do I reheat the soup?
Reheat the soup on the stove over medium-low heat. Stir occasionally until it is heated through, adding water or broth if needed to restore the creaminess.
Outback Potato Soup Classic
Ingredients
Main ingredients
- 4 large russet or golden potatoes, diced
- 2.5 cups chicken stock or chicken broth
- 1 cup cold water
- 1/2 medium sweet yellow onion, diced (optional)
- 1/4 cup green onion, diced
- 3/4 cup heavy whipping cream
- 1/2 cup unsalted butter
- 3/4 cup shredded cheddar cheese, plus extra for garnish
- 8 slices bacon, cooked and crumbled
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Additional green onions, finely chopped, for garnish
Instructions
Preparation
- Peel and dice the potatoes into bite-sized pieces. Place them in a large saucepan, cover with water, and bring to a boil over medium-high heat. Cook until tender when pierced, about 12 to 15 minutes. Drain and set aside.
- In a separate large pot, add chicken stock, cold water, diced sweet onion (if using), diced green onion, salt, and black pepper. Bring to a gentle simmer over medium heat and allow to cook for 20 minutes to enable the flavors to meld.
- In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until a smooth paste forms and the raw flour flavor cooks out, about 2 to 3 minutes.
- Slowly pour and whisk the roux into the simmering broth. Stir thoroughly to integrate and thicken without forming lumps. Continue to simmer over medium heat.
- Add the heavy whipping cream, mixing gently to combine. Allow the soup base to simmer for an additional 20 minutes, stirring occasionally for even consistency.
- Return the cooked, diced potatoes to the soup. Stir in the shredded cheddar cheese and half of the crumbled bacon. Mix well so ingredients are evenly distributed.
- Ladle into serving bowls and top with remaining bacon, extra cheddar cheese, and additional green onions. Serve hot for best texture and flavor.
Notes
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