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Outback Potato Soup
As the rich aroma of butter and potatoes fills the kitchen, I can’t help but feel a wave of comfort wash over me. This isn’t just any soup; this is a bowl of warmth, a hug in liquid form, reminiscent of cozy gatherings and friendly conversations. Outback Potato Soup is the kind of dish that brings everyone together, evoking memories of sharing stories around a table, while the steam rises gently, inviting you to take that first delicious sip.
What makes this recipe unforgettable
What sets Outback Potato Soup apart is not just its creamy texture but the symphony of flavors that dance together with each stirring moment. It promises a delightful balance of richness from the cheese and cream, punctuated by the savory crunch of crumbled bacon and the fresh burst of green onions. This recipe is an epitome of comforting food, simple yet sophisticated, making every spoonful an indulgence.
“Every bite brought me back to my favorite restaurant memories. It’s a bowl of nostalgia!” – A happy friend after tasting it.
How everything comes together
Preparing Outback Potato Soup is a beautiful flow from butter melting in the pot to the final sprinkle of green onions. It all begins with a golden sauté, moving swiftly to a creamy simmer where the ingredients meld into a luscious blend. You’ll know the moment when the soup whispers “done” as the aroma fills your kitchen and your heart!
What you’ll be using
For this delightful concoction, gather:
- 4 large potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, chopped
- 1/2 cup cooked bacon, crumbled
- Salt and pepper to taste
When selecting potatoes, look for those that are firm and smooth-skinned for the best texture. And feel free to opt for low-sodium chicken broth if you prefer controlling the seasoning!
Cooking and assembly
In a large pot, melt your butter over medium heat, stirring as it transforms into a silky golden pool. In about 1-2 minutes, toss in the flour, continuing to stir until it takes on a light brown hue, thickened, and fragrant.
Gradually add the chicken broth, whisking continuously to maintain how smoothly it comes together. You’re aiming for a lump-free consistency here!
Toss in the diced potatoes. The moment they hit the pot, feel free to smile as they create a delightful bubbling sound. Bring to a boil, then reduce the heat and let it simmer until the potatoes become tender—this should take about 15 minutes.
Once the potatoes are spoon-squishy, stir in the heavy cream, shredded cheddar cheese, sour cream, and half of the chopped green onions. Stir until everything is fully melted and warmed through—this is where the magic truly happens!
Season with salt and pepper to your liking, tasting as you go to ensure that perfect balance.
Serve it hot! Top each bowl with a generous sprinkle of crumbled bacon and the remaining green onions for that perfectly inviting touch.
Best ways to serve it
Presentation is key when it comes to sharing this creamy delight. Serve the soup in rustic bowls that highlight its color, topped with a sprinkle of green onions and crispy bacon bits. Pair it with warm, crusty bread or a simple side salad. It’s comfort food that’s also visually stunning, perfect for sharing on Pinterest!
Keeping leftovers fresh
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions for a cozy meal on a chilly night later. Just remember to let it cool completely before sealing it up!
Pro tricks
- For an extra layer of flavor, sauté some garlic with the butter in the beginning.
- If the soup seems too thick for your liking, add a splash more chicken broth or cream to reach your desired consistency.
- Always taste before seasoning; the richness from the cheese and bacon can make it easy to oversalt!
Flavor twists
Feel adventurous? Here are a few variations to customize your soup:
- Replace half the potatoes with cauliflower for a lighter spin.
- Add a kick of flavor with diced jalapeños or hot sauce for those who enjoy a bit of heat.
- Swap in turkey bacon or omit the bacon entirely for a vegetarian-friendly version.
Common recipe questions
Can I make this soup ahead of time? Absolutely! Just store it in the refrigerator and reheat when you’re ready to serve. The flavors deepen overnight!
What if I want a dairy-free version? Substitute coconut cream for heavy cream and use dairy-free cheese options. The soup will still be deliciously creamy.
How can I ensure perfect potatoes? Cut your potatoes into even sizes to ensure they cook uniformly. If they start to break apart, don’t worry—your soup will still taste amazing!
This Outback Potato Soup is more than just a recipe; it’s an invitation to create cherished memories around the table. So grab your ingredients, warm up your pot, and let the comforting flavors take you to your happy place. Happy cooking!
Outback Potato Soup
A creamy and comforting potato soup with crumbled bacon, cheddar cheese, and green onions, perfect for cozy gatherings.
Ingredients
Soup Base
- 4 large potatoes, peeled and diced Choose firm and smooth-skinned potatoes for best texture.
- 1/2 cup butter For sautéing.
- 1/2 cup all-purpose flour To thicken the soup.
- 4 cups chicken broth Low-sodium optional.
- 1 cup heavy cream Adds creaminess.
- 1 cup shredded cheddar cheese For flavor and richness.
- 1/2 cup sour cream For added creaminess.
- 4 pieces green onions, chopped For garnish and flavor.
- 1/2 cup cooked bacon, crumbled For topping the soup.
- Salt and pepper to taste For seasoning.
Instructions
Cooking the Soup
- In a large pot, melt the butter over medium heat, stirring until it becomes a silky golden pool.
- Add the flour, stirring continuously until it takes on a light brown hue and becomes fragrant, about 1-2 minutes.
- Gradually whisk in the chicken broth to ensure a smooth consistency, avoiding lumps.
- Add the diced potatoes to the pot. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender (about 15 minutes).
- Once the potatoes are soft, stir in the heavy cream, cheddar cheese, sour cream, and half of the chopped green onions. Stir until melted and well combined.
- Season with salt and pepper to taste. Adjust seasoning as needed.
- Serve hot, topped with the crumbled bacon and remaining green onions.
Notes
For added flavor, sauté garlic with the butter. If the soup is too thick, add more chicken broth or cream. Store leftovers in an airtight container for 3-4 days or freeze for longer storage.
