The season of cozy sweaters, warm blankets, and heartwarming meals is upon us, and oh, do I have a special recipe to share with you! If you’ve ever dined at your favorite restaurant, enjoying a bowl of creamy potato soup that feels like a warm hug in a mug, you know just how comforting it can be. This OUTBACK POTATO SOUP is not only brimming with rich, velvety flavors, but it also embodies the essence of home and happiness. Whipping up this delightful dish will surely create a smile on your family’s faces during an easy weeknight dinner or a chilly weekend gathering.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Creamy Comfort: The perfect balance of fluffy potatoes and creamy broth makes each spoonful indulgent.
- Family-Friendly: With familiar flavors and the crunch of crispy turkey bacon, it’s a hit for both kids and adults alike.
- Quick Preparation: Ready in under an hour, this hearty soup is perfect for busy evenings and last-minute guests.
- Customizable Toppings: Load it up with your choice of toppings, making it delightfully interactive for dinner with friends.
- Nostalgic Warmth: This soup will remind you of rainy days and cozy nights curled up with a good book.
What You’ll Need
- Water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of turkey 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 onions (diced)
- 1/2 sweet yellow onion (diced, optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Let’s Make It Together
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Begin by dicing the potatoes into bite-sized pieces and boiling them in water until tender. Once cooked, set them aside for later use.
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In a large pot, combine the chicken stock, diced onions, salt, pepper, and about 1 cup of cold water. Bring the mixture to a gentle simmer over medium heat and let it cook for about 20 minutes, allowing the flavors to meld beautifully.
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In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms, allowing the roux to cook for a couple of minutes to eliminate the raw flour taste.
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Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This step is crucial for achieving that luxurious, creamy consistency we all love.
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Pour in approximately 3/4 cup of heavy cream, stirring gently as you do so. This addition will enrich the soup’s flavor and contribute to its creaminess.
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Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This simmering time gives the flavors a chance to mingle together in delightful harmony.
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Once the soup has thickened to your liking, gently add in the diced potatoes, stirring to distribute them evenly throughout the soup.
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Ladle the soup into bowls and garnish each serving with a generous sprinkle of cheddar cheese, crispy turkey bacon bits, and finely chopped green onions. These toppings not only add flavor but also elevate the presentation of your cozy dish.
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Serve the soup hot and savor the comforting flavors that fill your home with warmth and joy.
Delicious Variations to Try
- Cheesy Spinach Potato Soup: Add a handful of fresh spinach and stir in extra cheese for a zesty twist that adds brightness.
- Chili Potato Delight: Spice things up with a hint of chili powder and top with jalapeños for a little kick.
- Creamy Mushroom Potato Soup: Incorporate sautéed mushrooms for an earthy flavor that plays beautifully with the potatoes.
- Herb-Infused Delight: Toss in fresh herbs like thyme or rosemary to bring out the richness of the soup.
Chef Emma’s Helpful Tips
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Make-Ahead Magic: You can prepare this soup ahead of time and simply reheat it on the stove when you’re ready to serve. Just be sure to add a little extra broth or cream as needed to adjust the consistency.
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Ingredient Swaps: Feel free to swap turkey bacon for beef bacon or even smoked sausage for a different flavor profile!
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Slicing Tips: When dicing the potatoes, ensure they are cut evenly so they cook uniformly—this will provide a nice texture throughout your soup.
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Storage Secrets: Allow leftovers to cool completely before refrigerating in an airtight container. This soup will last about 3-4 days refrigerated, or, if you want to keep it longer, freeze it for up to 3 months.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 450
- Carbs: 35g
- Sugar: 2g
- Fat: 30g
- Protein: 11g
- Sodium: 800mg
Reader FAQs About OUTBACK POTATO SOUP
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Can I make this ahead? Yes! You can prepare this soup in advance and reheat it when ready to serve.
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Can I use different ingredients? Absolutely! Feel free to modify the ingredients based on your preferences, such as using different types of cheese or vegetables.
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How do I store leftovers? Store leftover soup in an airtight container in the refrigerator for up to 4 days.
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How long does it last? When properly stored, this soup can last in the freezer for up to 3 months.
Wrapping It Up
This OUTBACK POTATO SOUP is more than just a recipe; it’s a bowl of nostalgia, warmth, and love that can transform any ordinary day into something special. The comforting blend of creamy broth, tender potatoes, and those crispy turkey bacon bits is sure to create cherished memories around your dining table. Don’t forget to save this delightful recipe to your cozy recipes board, so it’s ready when you need a warm embrace from the kitchen! Happy cooking, dear friends!
Outback Potato Soup
Ingredients
Main Ingredients
- 4 large russet or golden potatoes Diced into bite-sized pieces
- 8 slices turkey bacon Cooked and crumbled
- 2.5 cups chicken stock 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 onions Diced
- 1/2 medium sweet yellow onion Diced, optional
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Preparation
- Dice the potatoes into bite-sized pieces and boil them in water until tender. Once cooked, set them aside for later use.
Cooking
- In a large pot, combine the chicken stock, diced onions, salt, pepper, and about 1 cup of cold water. Bring the mixture to a gentle simmer over medium heat and let it cook for about 20 minutes.
- 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.
- Slowly incorporate the roux into the simmering broth, whisking continuously.
- Pour in approximately 3/4 cup of heavy cream and stir gently.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Once thickened, gently add in the diced potatoes, stirring to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish with cheddar cheese, crispy bacon bits, and green onions.
- Serve hot and enjoy!
