Description
This rich and creamy Outback Potato Soup is a comforting dish packed with tender russet potatoes, crispy bacon, sharp cheddar cheese, and a creamy base made from milk and sour cream. Perfect for chilly days, this hearty soup combines a flavorful roux-based broth with the satisfying texture of soft potatoes and savory toppings, making it a delicious meal for the whole family.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
Optional Toppings
- Extra shredded cheddar cheese
- Chopped green onions
- Additional crumbled bacon
- Sour cream
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3 to 4 minutes.
- Make Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the soup. Stir constantly to avoid burning.
- Add Broth: Slowly whisk in the chicken broth while stirring continuously to ensure a smooth texture. Continue cooking until the mixture thickens slightly.
- Cook Potatoes: Add the diced russet potatoes to the pot and bring the soup to a boil. Once boiling, reduce heat and let it simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Creamy Elements and Bacon: Stir in the milk or half-and-half, shredded cheddar cheese, sour cream, and crumbled bacon. Cook for an additional 5 minutes over low heat, stirring occasionally, until the soup is creamy and everything is heated through.
- Season and Adjust Texture: Season the soup with salt and pepper to taste. For a smoother texture, mash some of the potatoes directly in the pot using a spoon or potato masher.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings like extra cheese, green onions, more bacon, or sour cream. Serve hot and enjoy.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or blend a portion of the soup before adding the dairy ingredients.
- Using leftover baked potatoes instead of raw diced potatoes can boost the soup’s flavor and texture.
- Feel free to substitute half-and-half with whole milk for a lighter option, though the soup will be slightly less creamy.
- Adjust the bacon quantity based on your preference for added smokiness and crunch.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
