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.