OUTBACK POTATO SOUP

Let's cozy up with a big bowl of hearty goodness, shall we? Picture this: a chilled evening, a warm kitchen filled with the delightful aroma of cooking potatoes and crispy bacon—each whiff calling you to the table. This Outback Potato Soup is one of those recipes that has become a staple in my home, born out of necessity during a chilly winter night and perfected over time. The combination of creamy potatoes, rich bacon, and inviting spices makes this soup a hug in a bowl. Trust me; your taste buds will thank you!

Why You'll Love This Recipe

This isn’t just any potato soup; it's a bowlful of nostalgia and comfort that sings with flavor. Imagine every spoonful bringing you warmth while providing a unique depth that’s hard to resist. The creamy texture and the smokiness from the bacon make it a delightful contrast against the tender, hearty potatoes.

Not to mention how versatile this dish is! Whether it's a casual dinner with friends or a sporty game day gathering, this soup is a crowd-pleaser. Plus, it's easy enough for a weeknight but fancy enough for a gathering. You'll find yourself whipping this up over and over, not just because it's delicious, but because it’s so satisfying to make—and share.

Gather These Ingredients

1. Water: Enough to cover the potatoes for boiling.
2. Potatoes: 4 large russet or golden potatoes. I prefer russet for their fluffy texture, but golden adds a nice buttery flavor too.
3. Bacon: 8 slices, beautifully cooked and crumbled. Let’s be honest, bacon makes everything better!
4. Chicken Stock: 2 ½ cups. You can also use low-sodium chicken broth; just be mindful of the salt later on.
5. Cold Water: 1 cup to balance out the broth.
6. Cheddar Cheese: ¾ cup for the soup, plus extra for serving. Who can resist extra cheese?
7. Heavy Whipping Cream: ¾ cup to create that velvety richness you dream of.
8. Butter: ½ cup, which brings a lovely depth of flavor.
9. All-Purpose Flour: ⅓ cup—this will help thicken your soup to perfection.
10. Green Onion: ¼ cup, diced for fresh flavor.
11. Sweet Yellow Onion: ½, diced (optional, but I highly recommend it for an aromatic kick).
12. Salt: ½ teaspoon—adjust to your taste.
13. Ground Black Pepper: ½ teaspoon for a bit of warmth.

The Cooking Process Explained

1. Prep the Potatoes: Start by dicing your potatoes into bite-sized pieces. Boil them in a pot of salted water until they’re tender—about 15-20 minutes. Once done, drain and set aside.

2. Simmer the Broth: In a large pot, combine the chicken stock, diced onions, salt, pepper, and 1 cup of cold water. Bring it to a gentle simmer over medium heat. This will allow the flavors to meld beautifully, about 20 minutes.

3. Make the Roux: In a separate saucepan, melt your butter over medium heat. Gradually whisk in the flour until it forms a smooth paste. Let it cook for a couple of minutes—the smell will tell you when it’s ready! This roux is the secret to a creamy soup without lumps.

4. Combine and Thicken: Slowly pour the roux into your simmering broth, whisking continuously. This magic will thicken your broth, transforming it into something luscious.

5. Cream It Up: Add in the heavy cream. Oh, this is where it gets indulgent! Stir gently and allow the soup to simmer for another 20 minutes, stirring occasionally so it doesn’t stick.

6. Add the Potatoes: Gently fold in the boiled potatoes, distributing them throughout the soup.

7. Serve: Ladle into bowls and sprinkle with crumbled bacon, extra cheese, and green onions. This is the pièce de résistance! Enjoy the warm, comforting flavors with every sip.

How to Serve It

Pair your bowl of Outback Potato Soup with warm crusty bread or buttery garlic rolls for dipping. If you're feeling fancy, a side salad dressed with a zesty vinaigrette can brighten up the meal and balance the creamy soup. For a heartier feast, consider serving it alongside grilled cheese sandwiches—yes, comfort food heaven!

Storage and Reheating Tips

This soup is fantastic for leftovers! Let it cool, then store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken stock or water to bring back that creamy consistency. You can also freeze it for up to 3 months—just be sure to let it cool completely before freezing to prevent ice crystals from forming.

Helpful Cooking Tips

• Prep Ahead: You can crumbled your bacon and chop your veggies a day ahead—making this soup a breeze on busy nights.
• Use Rotisserie Chicken Stock: For that quick flavor boost, using quality pre-made chicken stock can save time and effort.
• Don’t Rush: Allowing the soup to simmer helps deepen those fabulous flavors—patience is key!

Creative Twists

Feeling adventurous? Why not add a dash of cayenne pepper for heat or toss in some frozen veggies for extra color and nutrition. For a twist, try adding shredded chicken or using a different cheese, like pepper jack, for a kick! You can even swap half the potatoes with sweet potatoes for a sweet, earthy undertone.

Key Ingredients

• Water
• 4 large russet or golden potatoes
• 8 slices of bacon, cooked and crumbled
• 2 ½ cups chicken stock
• 1 cup cold water
• ¾ cup cheddar cheese (plus extra for topping)
• ¾ cup heavy whipping cream
• ½ cup butter
• ⅓ cup all-purpose flour
• ¼ cup green onion, diced
• ½ sweet yellow onion, diced (optional)
• ½ teaspoon salt
• ½ teaspoon ground black pepper

Directions to Follow

1. Dice potatoes into bite-sized pieces; boil until tender. Drain and set aside.
2. In a pot, combine chicken stock, diced onions, salt, pepper, and cold water; simmer for 20 minutes.
3. Melt butter in a saucepan; whisk in flour until smooth. Cook for a couple of minutes.
4. Slowly add the roux to the simmering broth, whisking to prevent lumps.
5. Stir in heavy cream; simmer for another 20 minutes, stirring occasionally.
6. Fold in the cooked potatoes.
7. Ladle into bowls, topping with bacon, cheese, and green onions.

Your Questions Answered

1. Can I use vegetable broth instead of chicken? Absolutely! Use vegetable broth for a vegetarian option.

2. How long does this soup take to cook? From start to finish, it takes about an hour—especially worth every minute for the flavor!

3. Can I make this gluten-free? Yes! Substitute the all-purpose flour with a gluten-free flour blend to create the roux.

4. What's the best way to reheat leftovers? Gently reheat on the stove over low heat, adding stock if needed to adjust the consistency.

5. How can I make it spicier? Add cayenne pepper or diced jalapeños for an extra kick.

For those looking to mix up their dinner routine, this Outback Potato Soup could be your new go-to recipe. Please, give it a try! I’d love to hear about your experience, any personal twists you tried, or how your loved ones reacted—join this bustling cooking community! Happy cooking!