OUTBACK POTATO SOUP is more than just a meal; it’s a warm embrace in a bowl, a comforting hug that transports you straight to the heart of rustic charm. Have you ever craved that perfectly creamy, deeply flavorful potato soup that feels both familiar and incredibly special? This is it. People adore this Outback Potato Soup for its decadent texture, the way the rich potato flavor melds with subtle hints of savory seasonings, and its ability to chase away any chill. What truly sets this version apart is the careful balance of ingredients and the thoughtful preparation that allows each component to shine, creating a soup that’s velvety smooth yet satisfyingly hearty. Get ready to recreate that beloved Outback experience in your own kitchen.
Ingredients:
- water (enough to cover the potatoes for boiling)
- 4 large russet or golden potatoes, peeled and cut into 1-inch cubes
- 8 slices beef beef bacon, cooked until crisp and crum extractbled (reserve some for topping if desired)
- 2 1/2 cups chicken stock (or chicken broth)
- 1 cup cold water
- 3/4 cup shredded cheddar cheese (plus extra for serving, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/4 cup fresh green onion, thinly sliced (reserve some for topping if desired)
- 1/2 small yellow onion, finely diced (optional, for added depth of flavor)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
Preparing the Potatoes
Start by preparing your potatoes. Peel the four large russet or golden potatoes and then cut them into uniform 1-inch cubes. This ensures they cook evenly. Place the cubed potatoes into a large pot and cover them with enough water to fully submerge them by about an inch. Add a generous pinch of salt to the water; this will help season the potatoes from the inside out as they cook. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer until they are fork-tender, which typically takes about 15-20 minutes. You want them to be easily pierced with a fork, but not mushy or falling apart. Once tender, carefully drain the potatoes using a colander and set them aside. Don’t rinse them, as the starch will help thicken the soup later.
Building the Creamy Base
While the potatoes are cooking, let’s get started on the rich, creamy base for our Outback Potato Soup. In the same pot you used for the potatoes (or a separate large pot or Dutch oven if you prefer), melt the 1/2 cup of butter over medium heat. Once the butter is fully melted and starts to lightly foam, add the finely diced yellow onion (if you’re using it). Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes softened and translucent. This step is optional but adds a wonderful layer of subtle sweetness and complexity to the soup. Next, whisk in the 1/3 cup of all-purpose flour. Cook this mixture, stirring constantly, for about 1-2 minutes. This is called making a roux, and it’s crucial for thickening our soup and preventing any floury taste. The roux should be a pnon-alcoholic ale golden color.
Incorporating the Liquids and Flavor
Gradually whisk in the 2 1/2 cups of chicken stock (or broth) and the 1 cup of cold water into the roux. Continue whisking vigorously to ensure there are no lumps and that the mixture is smooth. Bring this liquid to a gentle simmer, stirring frequently. Allow it to simmer for about 5 minutes, or until it thickens slightly to a gravy-like consistency. This is where the magic starts to happen, creating the smooth, velvety foundation for our soup.
Combining and Thickening
Now it’s time to bring everything together. Add the cooked and drained potatoes back into the pot with the thickened liquid. Stir gently to combine. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired consistency. You can blend it until it’s completely smooth, or leave some small potato chunks for texture. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender (be very careful with hot liquids, and don’t fill the blender more than halfway) and blend until smooth, then return it to the pot. Once the potatoes are blended, stir in the 3/4 cup of heavy whipping cream. This will add an unparalleled richness and creaminess to the soup. Continue to heat the soup gently over low heat, but do not let it boil after adding the cream, as it can curdle.
Finishing Touches and Serving
Season the soup with the 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Taste and adjust the seasonings as needed – sometimes a little more salt or pepper can really make the flavors pop. Stir in 3/4 cup of shredded cheddar cheese until it’s melted and fully incorporated into the soup, creating a wonderfully cheesy broth. If you prefer a cheesier soup, feel free to add more cheese at this stage. Finally, stir in most rum extractthe crumbled cooked beef baconbacon and most of the diced green onion, reserving some of each for garnish. Ladle the hot Outback Potato Soup into bowls. Garnish each serving witrum extracthe reserved crumbeef baconbeef bacon, extra cheddar cheese (if using), and a sprinkle of fresh green onion. Serve immediately and enjoy the comforting flavors.
Conclusion:
We hope you’ve enjoyed learning how to create our delicious Outback Potato Soup! This recipe is a fantastic way to bring a taste of hearty comfort to your table. The creamy texture, savory flavors, and satisfying richness make it a perfect meal for a chilly evening or a casual get-together. Don’t be afraid to experiment and make it your own! This Outback Potato Soup is incredibly versatile and can be adapted to suit your personal preferences.
When it comes to serving suggestions, this soup shines on its own, but it also pairs wonderfully with a crusty bread for dipping, a simple green salad, or even a side of crispy beef bacon for an extra layer of indulgence. For variations, consider adding some shredded chicken or beef ham for a more substantial meal, or stir in some chopped chives or fresh parsley for a burst of color and freshness. You can also adjust the amount of cheese to your liking, or even experiment with different types of cheese for a unique flavor profile. Give it a try and share your creations – we can’t wait to see what you come up with!
Frequently Asked Questions about Outback Potato Soup:
Q: Can I make Outback Potato Soup ahead of time?
A: Yes, Outback Potato Soup can be made ahead of time! In fact, the flavors often meld together beautifully after a day in the refrigerator. Simply store it in an airtight container and reheat gently on the stovetop or in the microwave. You may need to add a splash of milk or broth to achieve the desired consistency when reheating.
Q: How can I make my Outback Potato Soup dairy-free?
A: To make this Outback Potato Soup dairy-free, you can substitute the heavy cream with full-fat coconut milk or a dairy-free creamer alternative. For the cheese, use your favorite dairy-free shredded cheese. Ensure any broth used is also dairy-free.
Outback Beef Potato Soup-Hearty & Delicious Recipe
A hearty and delicious beef potato soup, perfect for a comforting meal. This recipe features tender potatoes, savory beef bacon, and a creamy, cheesy broth.
Ingredients
- water (enough to cover the potatoes for boiling)
- 4 large russet or golden potatoes, peeled and cut into 1-inch cubes
- 8 slices beef bacon, cooked until crisp and crumbled
- 2 1/2 cups chicken stock
- 1 cup cold water
- 3/4 cup shredded cheddar cheese
- 3/4 cup heavy whipping cream
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/4 cup fresh green onion, thinly sliced
- 1/2 small yellow onion, finely diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
-
Step 1
Prepare the potatoes: Peel and cut the potatoes into 1-inch cubes. Place in a large pot, cover with water by about an inch, add salt, and boil until fork-tender (15-20 minutes). Drain and set aside. -
Step 2
Build the base: In the same pot, melt butter over medium heat. If using, sauté diced yellow onion until softened (5-7 minutes). Whisk in flour and cook for 1-2 minutes to create a roux. -
Step 3
Incorporate liquids: Gradually whisk in chicken stock and cold water into the roux. Bring to a gentle simmer, stirring frequently, until slightly thickened (about 5 minutes). -
Step 4
Combine and thicken: Add cooked potatoes to the pot. Blend with an immersion blender to desired consistency (smooth or chunky). Stir in heavy whipping cream and heat gently without boiling. -
Step 5
Finish and serve: Season with salt and pepper. Stir in shredded cheddar cheese until melted. Add most of the crumbled beef bacon and green onion, reserving some for garnish. Ladle into bowls and garnish with reserved bacon, cheese, and green onion. Serve immediately.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.