Outback Potato Soup
A warm and hearty dish that brings a taste of Australia with creamy potatoes, savory bacon, and sharp cheddar cheese.
Ingredients
Base Ingredients
- 4 large large russet or golden potatoes Diced into bite-sized pieces
- 2.5 cups chicken stock or chicken broth
- 1 cup cold water Used to mix with broth
- 3/4 cup heavy whipping cream
- 1/2 cup butter For the roux and additional flavor
- 1/3 cup all-purpose flour Used to thicken the soup
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Toppings
- 8 slices bacon Cooked and crumbled
- 3/4 cup cheddar cheese Plus more for topping, optional
- 1/4 cup green onion Diced, for garnish
- 1/2 each sweet yellow onion Diced, optional ingredient
Liquid
- enough water To cover the potatoes while boiling
Instructions
Preparation
- Dice the potatoes into bite-sized pieces and boil them until tender.
- In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to 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 and allow the roux to cook for a couple of minutes.
Cooking
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps.
- Pour in approximately 3/4 cup of heavy cream and allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Once the soup has thickened, gently add the diced potatoes.
- Ladle the soup into bowls and garnish with cheese, bacon bits, and green onions.
- Serve hot.
Notes
Add a dash of garlic powder for extra flavor. Customize with your favorite toppings, like sour cream or jalapeños. Serve with a side salad for a complete meal.