Outback Potato Soup Classic (Print-Friendly Recipe)
Creamy potato soup with bacon, cheddar, and green onions for a hearty, comforting meal.
# Ingredients List:
→ Main Ingredients
01 -
4 large russet or Yukon gold potatoes, diced
02 -
Sufficient water to cover potatoes for boiling
03 -
2 1/2 cups chicken stock
04 -
1 cup cold water
05 -
8 slices bacon, cooked and crumbled
06 -
3/4 cup shredded cheddar cheese, plus additional for garnish
07 -
3/4 cup heavy whipping cream
08 -
1/2 cup unsalted butter
09 -
1/3 cup all-purpose flour
10 -
1/4 cup green onion, finely diced
11 -
1/2 sweet yellow onion, diced
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon ground black pepper
# How to Make It:
01 -
Peel and dice potatoes into bite-sized pieces. Transfer to a large pot, cover with water, and bring to a boil. Cook until fork-tender, then drain and set aside.
02 -
In a large stockpot, combine chicken stock, diced yellow onion, salt, black pepper, and 1 cup cold water. Bring to a simmer over medium heat and cook for 20 minutes, allowing flavors to develop.
03 -
In a separate saucepan, melt butter over medium heat. Gradually whisk in flour to form a smooth roux and cook for 2 minutes to eliminate floury taste.
04 -
Slowly add the roux to the simmering soup, whisking continuously to ensure a lump-free consistency.
05 -
Pour in heavy whipping cream, stirring gently to fully incorporate. Simmer for an additional 20 minutes, stirring occasionally.
06 -
Return the diced potatoes to the pot. Stir well to evenly distribute throughout the soup.
07 -
Ladle hot soup into bowls and top each serving with shredded cheddar cheese, crumbled bacon, and diced green onions. Serve immediately.
# Extra Information:
01 -
For a smoother texture, lightly mash some of the boiled potatoes before adding them to the soup.