Outback Potato Soup
Warm, creamy, and irresistibly hearty, this Outback Potato Soup is the ultimate comfort food for cozy nights in. Packed with tender chunks of Russet potatoes, crisp bacon, and a rich blend of sharp cheddar cheese and heavy cream, this recipe delivers a velvety texture and bold, savory flavor in every spoonful. A fragrant roux made with garlic and butter forms the base of this indulgent soup, while chicken broth ties it all together with a subtle depth of flavor. Garnished with crumbled bacon, chopped scallions, extra cheese, and a dollop of sour cream, this restaurant-style potato soup is as visually stunning as it is delicious. Perfect for family dinners or as an impressive appetizer, it’s a must-try for potato soup lovers looking for an elevated, Outback-inspired twist.
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 0.25 cup Scallions, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for topping)
Instructions
Peel and dice the Russet potatoes into 1/2-inch cubes. Rinse the diced potatoes thoroughly with cold water and set aside.
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon grease in the pot.
Add the minced garlic to the pot and sauté for 1 minute over medium heat until fragrant. Add the butter and let it melt completely.
Sprinkle the flour into the pot and whisk continuously for 1-2 minutes to form a roux. The mixture should be smooth and slightly golden.
Slowly pour the chicken broth into the pot, whisking continuously to combine it with the roux. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the diced potatoes, salt, and black pepper to the pot. Reduce the heat to medium and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.
Crumble the cooked bacon into small pieces. Stir half of the bacon into the soup, reserving the other half for garnish.
Ladle the soup into bowls and garnish with additional shredded cheddar cheese, chopped scallions, the reserved crumbled bacon, and a dollop of sour cream if desired.
Serve the soup warm and enjoy a comforting, flavorful bowl of Outback-style potato soup.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 32.1 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 3.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 336 mg | 26% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
