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Outback Potato Soup

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A creamy and rich Outback-style potato soup that warms you up, featuring tender potatoes, crispy bacon, and a smooth broth.

Ingredients

Scale
  • 4 large russet or golden potatoes
  • 8 slices of bacon, cooked and crumbled
  • 2 1/2 cups chicken stock
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Dice the potatoes into bite-sized pieces and boil until tender; set aside.
  2. In a large pot, combine chicken stock, diced onions, salt, pepper, and water; simmer for about 20 minutes.
  3. In a separate saucepan, melt butter over medium heat; gradually whisk in flour to create a roux.
  4. Add the roux to the simmering broth while whisking continuously until thickened.
  5. Stir in heavy cream and let simmer for an additional 20 minutes.
  6. Fold in the cooked potatoes and serve hot, garnished with cheese, bacon bits, and green onions.

Notes

Cool the soup to room temperature no more than two hours after cooking. Store in airtight containers in the fridge for up to 3 days. For freezing, leave out cream and freeze in portions for up to 3 months.

Nutrition

Find it online: https://voxrecipes.com/outback-potato-soup/