OUTBACK POTATO SOUP is the ultimate comfort food that warms you from the inside out. This creamy potato soup is perfect for chilly evenings, gatherings with friends, or as a side dish at dinner. Its rich flavors, combined with crispy bacon and melted cheese, make it a standout choice for any occasion. You’ll love how easy it is to prepare while delivering restaurant-quality taste right in your kitchen.
Why You’ll Love This Recipe
- Rich and Creamy Flavor: The combination of heavy cream and butter creates a decadent soup that’s hard to resist.
- Quick to Prepare: With simple steps and less than an hour total time, this recipe is perfect for busy weeknights.
- Customizable Ingredients: Feel free to adjust toppings or add extra ingredients to suit your taste.
- Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week—this soup reheats beautifully.
- Perfect for Any Occasion: Whether it’s a family dinner or a cozy night in, this soup fits the bill.
Tools and Preparation
Before diving into the cooking process, gather your essential tools. Having the right equipment will make preparing OUTBACK POTATO SOUP easier and more enjoyable.
Essential Tools and Equipment
- Large pot
- Saucepan
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Large pot: Essential for simmering the broth and combining all ingredients effectively.
- Saucepan: Used for creating the roux that thickens the soup.
- Whisk: Helps combine ingredients smoothly without lumps when making the roux.
Ingredients
For the Soup Base
- water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 2 1/2 cups chicken stock (you can also use chicken broth)
- 1 cups cold water
- 1/2 sweet yellow onion (diced optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For Creaminess and Flavor
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
For Garnishing
- 8 slices of bacon (cooked and crumbled)
- 3/4 cups cheddar cheese (plus more for topping optional)
- 1/4 cup green onion (diced)
How to Make OUTBACK POTATO SOUP
Step 1: Boil Potatoes
Begin by dicing the potatoes into bite-sized pieces. Boil them until they’re tender. Once cooked, set them aside for later use.
Step 2: Prepare Broth Mixture
In a large pot, combine the chicken stock, diced onions, salt, pepper, and water. Bring this mixture to a gentle simmer over medium heat. Allow it to cook for about 20 minutes so that the flavors meld together nicely.
Step 3: Make the Roux
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. Allow this roux to cook for a couple of minutes to eliminate any raw flour taste.
Step 4: Thicken the Soup
Slowly incorporate the roux into the simmering broth while whisking continuously. This step prevents lumps from forming and thickens your soup beautifully.
Step 5: Add Cream
Pour in approximately 3/4 cups of heavy cream while stirring gently. This will enhance richness and create a luxurious texture in your OUTBACK POTATO SOUP.
Step 6: Simmer Together
Let the soup simmer for an additional 20 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of the pot. This allows all flavors to meld beautifully.
Step 7: Incorporate Potatoes
Once your soup has thickened to your liking, gently add in the diced potatoes. Stir well so they are evenly distributed throughout your creamy base.
Step 8: Serve with Toppings
Ladle your OUTBACK POTATO SOUP into bowls. Garnish each serving with crispy bacon bits, shredded cheese, and finely chopped green onions for added flavor and visual appeal.
Step 9: Enjoy!
Serve hot and savor every comforting spoonful of this delicious potato soup!
How to Serve OUTBACK POTATO SOUP
Serving OUTBACK POTATO SOUP is all about enhancing its rich, creamy flavors and making it visually appealing. Here are some delicious ways to serve this comforting dish.
Garnish with Cheese
- Colby-Monterey Jack cheese: Sprinkle a generous amount on top for added creaminess and flavor.
- Cheddar cheese: A classic choice that melts beautifully, adding a sharp taste.
Add Crunchy Toppings
- Crispy bacon bits: These add a savory crunch that contrasts nicely with the smooth soup.
- Fried onions: For an extra layer of flavor and texture, consider adding crispy fried onions.
Fresh Herbs
- Chopped green onions: Their mild onion flavor brightens up the dish and adds color.
- Parsley or chives: These herbs can give a fresh finish to your bowl of soup.
Serve with Bread
- Crusty bread rolls: Perfect for dipping, they complement the creamy texture of the soup.
- Garlic bread: Adds a flavorful twist and enhances the overall meal experience.
Side Salads
- Caesar salad: Crisp romaine with Caesar dressing pairs well, balancing the richness of the soup.
- Garden salad: A light salad can refresh your palate between bites of hearty potato soup.
How to Perfect OUTBACK POTATO SOUP
To achieve the best OUTBACK POTATO SOUP, follow these handy tips that will elevate your cooking experience.
- Use fresh ingredients: Always opt for fresh potatoes and vegetables for maximum flavor.
- Adjust seasoning gradually: Taste as you go and tweak salt and pepper levels according to your preference.
- Choose the right potatoes: Russet or golden potatoes work best due to their creamy texture when cooked.
- Simmer slowly: Allowing the soup to simmer helps deepen the flavors, making it more delicious.
- Blend for creaminess: If you prefer a smoother texture, blend part of the soup before adding potatoes back in.
- Play with toppings: Experiment with different toppings like sour cream or jalapeños to personalize your bowl.
Best Side Dishes for OUTBACK POTATO SOUP
Pairing side dishes with OUTBACK POTATO SOUP can enhance your meal. Here are some excellent options that complement its flavors perfectly.
- Garlic Bread: This warm, buttery bread is perfect for dipping into creamy soups.
- Caesar Salad: Crisp romaine lettuce tossed in Caesar dressing adds freshness to balance out the richness of the soup.
- Cornbread Muffins: Their slightly sweet flavor pairs well with savory potato soup.
- Roasted Brussels Sprouts: A flavorful side that adds a nice crunch and depth to your meal.
- Stuffed Bell Peppers: These offer a hearty complement while being colorful and nutritious.
- Grilled Cheese Sandwiches: The gooey cheese melds beautifully with the creamy soup, creating comfort food perfection.
Common Mistakes to Avoid
Making OUTBACK POTATO SOUP can be easy, but there are common pitfalls that may affect its taste and texture. Here are some mistakes to watch out for:
Skipping the potato prep: Not dicing the potatoes properly can lead to uneven cooking. Make sure to cut them into similar-sized pieces for consistent tenderness.
Rushing the broth: Bringing the broth to a simmer too quickly can prevent flavor development. Allow it to simmer gently for at least 20 minutes to enhance the taste.
Ignoring the roux: Failing to cook the roux long enough can result in a raw flour taste. Cook it for a couple of minutes until it’s golden before adding it to the broth.
Overcooking the soup: Letting the soup simmer for too long can make it overly thick. Keep an eye on it and remove from heat once it reaches your desired consistency.
Neglecting toppings: Skipping garnishes like cheese and bacon takes away from the dish’s flavor profile. Always add these toppings for added richness and visual appeal.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing OUTBACK POTATO SOUP
- Use a freezer-safe container or zip-top bag.
- Freeze for up to 3 months.
Reheating OUTBACK POTATO SOUP
- Oven: Preheat to 350°F (175°C) and heat soup in an oven-safe dish, covered, for about 20 minutes.
- Microwave: Heat in a microwave-safe bowl on high for 2-3 minutes, stirring halfway through.
- Stovetop: Warm over medium heat in a pot, stirring occasionally until heated through.
Frequently Asked Questions
Here’s what you might want to know about making OUTBACK POTATO SOUP.
Can I use other types of potatoes?
Yes! While russet or golden potatoes are best, you can also try red or Yukon Gold potatoes for different textures.
How can I make this soup vegetarian?
To make a vegetarian version of OUTBACK POTATO SOUP, substitute chicken stock with vegetable broth and omit bacon.
What should I serve with OUTBACK POTATO SOUP?
Pair this creamy soup with crusty bread or a fresh salad for a complete meal that is both satisfying and delicious.
Can I use leftover mashed potatoes?
Absolutely! You can use leftover mashed potatoes instead of diced ones. Just stir them in after adding cream for a quick version of OUTBACK POTATO SOUP.
Final Thoughts
OUTBACK POTATO SOUP is not just comforting; it’s versatile too! Feel free to customize it with your favorite toppings or add veggies for extra nutrition. This soup is perfect for any occasion, whether it’s a chilly night or a cozy gathering with friends. Give it a try, and enjoy every warm spoonful!
OUTBACK POTATO SOUP
OUTBACK POTATO SOUP is the quintessential comfort food, perfect for those chilly evenings or casual gatherings with friends. This rich and creamy soup, featuring tender potatoes, crispy bacon, and melted cheese, captures the essence of homestyle dining. With its simple preparation method, you can enjoy restaurant-quality flavors right from your own kitchen. Whether served as a hearty main dish or a delightful side, this potato soup will warm your heart and satisfy your cravings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 4 large russet or golden potatoes
- 2 1/2 cups chicken stock (or broth)
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 8 slices of bacon (cooked and crumbled)
- 1/3 cup all-purpose flour
- Diced green onions and shredded cheddar cheese for garnish
Instructions
- Dice the potatoes into bite-sized pieces and boil them until tender. Set aside.
- In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a simmer for about 20 minutes.
- In a separate saucepan, melt butter over medium heat and whisk in flour to create a roux. Cook for 2 minutes.
- Gradually stir the roux into the simmering broth to thicken the soup.
- Add heavy cream and let it simmer for another 20 minutes.
- Stir in the cooked potatoes and serve hot, garnished with bacon bits, cheddar cheese, and green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 2g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 60mg
