Creamy Outback-Style Potato Soup
Ingredients
- 4 large russet or golden potatoes peeled and diced
- Water enough to cover potatoes for boiling
- 8 slices of bacon cooked and crumbled
- 2½ cups chicken stock or broth
- 1 cup cold water
- ¾ cup cheddar cheese plus extra for topping (optional)
- ¾ cup heavy cream
- ½ cup unsalted butter
- ⅓ cup all-purpose flour
- ½ cup diced green onions
- ½ small sweet yellow onion diced (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil in enough water to cover them until tender. Drain and set aside.
- In a large pot, combine chicken stock, cold water, diced onions, salt, and pepper. Bring to a gentle simmer over medium heat and cook for about 20 minutes to allow the flavors to blend.
- In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour until a smooth paste (roux) forms. Cook for 2–3 minutes to remove the raw flour taste.
- Slowly add the roux to the simmering stock, whisking continuously to avoid lumps.
- Stir in the heavy cream and continue simmering the soup for an additional 20 minutes, stirring occasionally.
- Gently fold the cooked potatoes into the soup, mixing evenly.
- Serve hot, garnished with cheddar cheese, crumbled bacon, and chopped green onions.
Notes
This creamy potato soup is inspired by the classic Outback style, featuring tender potatoes, rich cream, and savory bacon. Perfect for cozy nights, family dinners, or meal prep, it’s thick, comforting, and customizable with your favorite toppings.