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Outback Potato Soup

A cozy and hearty blend of tender potatoes, crispy bacon, and creamy goodness, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Southern
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large russet or golden potatoes Diced into bite-sized pieces
  • 8 slices bacon Cooked and crumbled
  • 2.5 cups chicken stock Or chicken broth as a substitute
  • 1 cup cold water Enough to cover the potatoes
  • 3/4 cup cheddar cheese Plus more for topping, if desired
  • 3/4 cup heavy whipping cream For creaminess
  • 1/2 cup butter For the roux
  • 1/3 cup all-purpose flour For thickening the soup
  • 1/4 cup green onion Diced for garnish
  • 1/2 medium sweet yellow onion Diced, optional
  • 1/2 teaspoon salt To taste
  • 1/2 teaspoon ground black pepper To taste

Method
 

Preparation
  1. Dice the potatoes into bite-sized pieces and boil them until tender. Set aside.
  2. In a large pot, combine chicken broth, diced onions, salt, pepper, and water. Bring to a gentle simmer over medium heat and cook for about 20 minutes.
Making the Roux
  1. In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until a smooth paste forms. Cook roux for a couple of minutes.
Combining the Soup
  1. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps.
  2. Pour in approximately 3/4 cups of heavy cream, stirring gently.
  3. Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
  4. Once thickened, gently add the diced potatoes and stir well.
  5. Ladle the soup into bowls and garnish with cheese, bacon bits, and green onions.
Serving
  1. Serve hot, enjoying the comforting flavors.

Notes

Can be enjoyed alone or paired with crusty bread or salad. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.