OUTBACK POTATO SOUP is a creamy, hearty dish that brings warmth and comfort to your table. Perfect for family gatherings or cozy nights in, this soup showcases the rich flavors of potatoes, bacon, and cheese. Each bowl is a delightful blend of textures and tastes that’s sure to please everyone.
Why You’ll Love This Recipe
- Easy to Prepare: With simple ingredients and straightforward steps, you’ll have this comforting soup ready in no time.
- Rich Flavor: The combination of bacon, cheddar cheese, and cream creates a deliciously rich taste that feels indulgent.
- Versatile Dish: Enjoy it as a side or a main course. Pair it with bread or a fresh salad for a complete meal.
- Crowd-Pleaser: This soup is sure to impress at any gathering or potluck; everyone loves a good potato soup!
- Customizable: Feel free to add your favorite toppings like extra cheese, sour cream, or even jalapeños for some heat.
Tools and Preparation
To make OUTBACK POTATO SOUP efficiently, having the right tools on hand will make the process smoother.
Essential Tools and Equipment
- Large pot
- Saucepan
- Whisk
- Cutting board
- Knife
Importance of Each Tool
- Large pot: Essential for simmering the broth and cooking the soup without spills.
- Saucepan: Perfect for making the roux that thickens the soup, ensuring a creamy texture.
- Whisk: Helps combine ingredients smoothly without lumps, especially when adding the roux to the broth.
Ingredients
For the Soup Base
- water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 2 1/2 cups chicken stock (you can also use chicken broth)
- 1 cups cold water
- 1/2 sweet yellow onion (diced optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
For Creaminess and Flavor
- 8 slices of bacon (cooked and crumbled)
- 3/4 cups heavy whipping cream
- 3/4 cups cheddar cheese (plus more for topping optional)
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
How to Make OUTBACK POTATO SOUP
Step 1: Prepare the Potatoes
Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
Step 2: Simmer the Broth
In a large pot, combine the chicken stock, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes. This step ensures that all flavors meld together.
Step 3: Make the Roux
In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow this roux to cook for a couple of minutes to remove any raw flour taste.
Step 4: Combine Roux with Broth
Slowly incorporate the roux into the simmering broth while whisking continuously. This action prevents lumps from forming and helps thicken your soup nicely.
Step 5: Add Cream
Pour in approximately 3/4 cups of heavy cream while stirring gently. This addition enriches your OUTBACK POTATO SOUP with luxurious creaminess.
Step 6: Let It Simmer Again
Allow your soup to simmer for an additional 20 minutes. Stir occasionally to ensure it doesn’t stick to the bottom of your pot. This step allows all flavors to meld beautifully.
Step 7: Add Potatoes
Once your soup has thickened to your liking, gently add in the diced potatoes. Stir well so they are evenly distributed throughout the soup.
Step 8: Garnish Your Soup
Ladle your OUTBACK POTATO SOUP into bowls and garnish each serving with Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings not only enhance flavor but also add visual appeal.
Step 9: Serve Hot
Serve your comforting potato soup hot and enjoy its delightful flavors paired with delicious garnishes!
How to Serve OUTBACK POTATO SOUP
Serving OUTBACK POTATO SOUP is all about enhancing its rich flavors and creamy texture. With the right accompaniments, you can elevate this dish into a delightful meal or a comforting side.
Top with Toppings
- Crispy Bacon Bits: Add extra crunch and smokiness to your soup.
- Cheddar Cheese: A generous sprinkle of shredded cheese provides a melty finish.
- Chopped Green Onions: These add a fresh, mild onion flavor that brightens the dish.
Pair with Bread
- Crusty Bread Rolls: Serve warm rolls for dipping into the soup.
- Garlic Bread: The savory flavor of garlic bread complements the creamy soup perfectly.
Serve with Salad
- Caesar Salad: The crisp romaine and creamy dressing contrast nicely with the soup.
- Garden Salad: A fresh garden salad adds a refreshing balance to the hearty potato soup.
How to Perfect OUTBACK POTATO SOUP
To achieve the perfect OUTBACK POTATO SOUP, attention to detail is key. Here are some tips to ensure your soup turns out delicious every time.
- Use Fresh Ingredients: Fresh potatoes and stock enhance flavor and texture.
- Adjust Thickness: If too thick, add more broth; if too thin, simmer longer for reduction.
- Mind Your Seasoning: Taste as you go; adjust salt and pepper to suit your preference.
- Garnish Generously: A variety of toppings adds both visual appeal and complex flavors.
Best Side Dishes for OUTBACK POTATO SOUP
Pairing side dishes with OUTBACK POTATO SOUP can create a well-rounded meal. Here are some great options that complement its flavors.
- Grilled Cheese Sandwich: This classic comfort food adds gooey goodness alongside your soup.
- Roasted Vegetables: Seasonal vegetables bring a healthy crunch and vibrant colors to your plate.
- Stuffed Mushrooms: Savory stuffed mushrooms add an earthy flavor that pairs well with the creaminess of the soup.
- Cornbread Muffins: Slightly sweet cornbread muffins are perfect for soaking up every drop of the delicious broth.
- Potato Wedges: Crispy potato wedges echo the main ingredient while adding an extra layer of texture.
- Baked Zucchini Fries: These light fries offer a crunchy alternative that balances out the richness of the soup.
Common Mistakes to Avoid
When making OUTBACK POTATO SOUP, it’s easy to make a mistake that could affect the flavor or texture. Here are some common pitfalls to watch out for.
- Skipping the Roux: Not preparing the roux can lead to a soupy consistency. Always take the time to create this thickening agent for a creamy texture.
- Overcooking the Potatoes: If you boil the potatoes too long, they may become mushy. Cook them just until tender, then set aside.
- Neglecting Seasoning: Failing to season your soup can result in bland flavors. Ensure you add enough salt and pepper to enhance the taste.
- Adding Cream Too Early: Adding heavy cream too soon can cause it to curdle. Wait until after the roux is incorporated and the soup is simmering.
- Not Using Enough Toppings: Skimping on toppings like cheese and bacon can make your soup less appealing. Generously add these for added flavor and presentation.
Storage & Reheating Instructions
Refrigerator Storage
- Store cooled OUTBACK POTATO SOUP in an airtight container.
- It will keep well for up to 3 days in the refrigerator.
Freezing OUTBACK POTATO SOUP
- For longer storage, freeze the soup in freezer-safe containers or bags.
- It can last up to 3 months in the freezer.
Reheating OUTBACK POTATO SOUP
- Oven: Preheat your oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Transfer a bowl of soup to the microwave and heat on high for 2-3 minutes. Stir halfway through for even heating.
- Stovetop: Pour the soup into a pot over medium heat. Stir occasionally and heat until warmed through, about 5-10 minutes.
Frequently Asked Questions
If you have questions about OUTBACK POTATO SOUP, you’re not alone! Here are some common inquiries.
Can I use different types of potatoes for OUTBACK POTATO SOUP?
Yes! While russet or golden potatoes work best, you can try red or Yukon gold potatoes for a different flavor profile.
Is there a vegetarian version of OUTBACK POTATO SOUP?
Absolutely! Substitute chicken stock with vegetable broth and omit bacon for a vegetarian option that still tastes great.
How do I thicken OUTBACK POTATO SOUP without using flour?
You can use cornstarch mixed with cold water as an alternative thickener. Just mix it in before simmering.
Can I add other vegetables to OUTBACK POTATO SOUP?
Definitely! Feel free to include veggies like carrots or celery for added nutrition and flavor.
Final Thoughts
OUTBACK POTATO SOUP is a warm, comforting dish that’s perfect for any occasion. Its creamy texture and rich flavors can be customized with various toppings and ingredients tailored to your tastes. Give this recipe a try; it’s sure to become a favorite!
OUTBACK POTATO SOUP
OUTBACK POTATO SOUP is the ultimate comfort food, perfect for cozy nights and family gatherings. This creamy, hearty soup features rich flavors from tender potatoes, savory bacon, and melted cheddar cheese. Each bowl bursts with a delightful blend of textures and tastes that will warm your heart and satisfy your cravings. With simple ingredients and easy preparation steps, this dish is sure to become a staple in your home. Whether served as a side or a main course, OUTBACK POTATO SOUP is guaranteed to impress your guests and leave them wanting more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 6 people
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 4 large russet or golden potatoes
- 8 slices of bacon
- 3/4 cup heavy whipping cream
- 3/4 cup cheddar cheese
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1/2 sweet yellow onion (optional)
- Salt
- Black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil until tender. Set aside.
- In a large pot, simmer chicken stock with diced onions, salt, pepper, and water for about 20 minutes.
- In a saucepan, melt butter over medium heat; whisk in flour to make a roux.
- Gradually add the roux to the broth while whisking continuously until smooth.
- Stir in heavy cream and let simmer for another 20 minutes.
- Add cooked potatoes to the soup; stir well.
- Garnish with bacon bits, cheese, and green onions before serving hot.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 375
- Sugar: 2g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
