Name: Outback Beef Potato Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 large russet or golden potatoes, peeled and cut into 1-inch cubes; 8 slices beef bacon, cooked until crisp and crumbled; 2 1/2 cups chicken stock; 1 cup cold water; 3/4 cup shredded cheddar cheese; 3/4 cup heavy whipping cream; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 1/4 cup green onion, thinly sliced; 1/2 small yellow onion, finely diced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

OUTBACK POTATO SOUP is more than just a meal; it’s an experience. If you’ve ever found yourself craving that comforting, undeniably delicious flavor that transports you straight to a cozy lodge on a chilly evening, then you’re in the right place. This isn’t your average bowl of potato soup. What makes OUTBACK POTATO SOUP so incredibly beloved is its perfectly balanced symphony of creamy richness, subtle savory notes, and that hint of smoky goodness that keeps you coming back for more. It’s the kind of dish that wraps you in a warm embrace, making even the most ordinary day feel a little bit special. Forget any bland, watery versions you might have encountered; this recipe is designed to deliver that iconic, deeply satisfying taste you’ve been dreaming of. Get ready to discover the secret to creating this restaurant-quality classic right in your own kitchen. We’re about to unlock the magic behind this truly unforgettable Outback Potato Soup!

Ingredients:

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes, peeled and cut into 1-inch cubes
8 slices beef beef bacon, cooked until crisp and crum extractbled
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cup shredded cheddar cheese (plus extra for garnish, if desired)
3/4 cup heavy whipping cream
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/4 cup green onion, thinly sliced (white and green parts)
1/2 small yellow onion, finely diced (optional, for added depth of flavor)
1/2 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)

Preparing the Potatoes

Start by preparing your potatoes. Peel them thoroughly, removing all the skin. Then, cut the potatoes into uniform 1-inch cubes. This ensures they cook evenly, which is crucial for a smooth and creamy soup. Place the cubed potatoes into a large pot and add enough water to completely cover them. Add a generous pinch of salt to the water; this will help season the potatoes from the inside out as they cook. Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium-high and let the potatoes cook until they are fork-tender. This usually takes about 15-20 minutes, but keep an eye on them. You want them soft enough to mash easily but not so overcooked that they become mushy. Once tender, drain the potatoes thoroughly in a colander. Set them aside for now.

Building the Creamy Base

In the same pot you used for the potatoes (or a clean, large saucepan), melt the butter over medium heat. Once the butter is fully melted and begin extracts to shimmer, add the finely diced yellow onion, if you’re using it. Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes translucent and softened. If you’re not using the yellow onion, you can proceed directly to the next step. Now, gradually whisk in the all-purpose flour. Continue whisking for about 1-2 minutes to cook out the raw flour taste and create a smooth paste, known as a roux. This roux will act as the thickening agent for your Outback Potato Soup. Be sure to stir constantly to prevent lumps from forming.

Developing the Soup’s Flavor

Slowly pour in the chicken stock, whisking continuously as you add it. This is an important step to ensure your soup base remains smooth and free of lumps. Keep whisking until all the chicken stock is incorporated and the migin extractre begins to thicken slightly. Now, add the 1 cup of cold water to the pot. This helps to further temper the mixture and create a creamy consistency without becoming too thick. Bring this mixture to a gentle simmer, stirring occasionally. Allow it to simmer for about 5 minutes, allowing the flavors to meld together and the roux to fully thicken the liquid.

Incorporating the Potatoes and Finishing Touches

Add the drained, fork-tender potatoes back into the pot with the creamy base. Using an immersion blender, carefully blend the potatoes until the soup reaches your desired level of smoothness. You can blend it completely smooth or leave a few small potato chunks for texture, depending on your preference. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, being very careful as hot liquids expand. Blend until smooth and return to the pot. Now, stir in the heavy whipping cream. This is what gives the Outback Potato Soup its rich and decadent texture.

Seasoning and Garnishing for the Perfect Bite

Once the cream is incorporated, add the 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper. Taste the soup and adjust the seasoning as needed. Remember that the beef baconbacon will also add saltiness, so it’s best to season cautiously at first. Stir in 3/4 cup of the shredded cheddar cheese until it is completely melted and well combined. The cheese adds a wonderful savory depth and contributes to the creamy texture. Ladle the hot soup into bowls. Garnish each serving generously wirum extractthe crumbled, cobeef baconbeef bacon and a sprinkle of extra shredded cheddar cheese. Finally, finish with the fresh, diced green onion for a pop of color and a hint of fresh flavor. Serve immediately and enjoy the comforting deliciousness of your homemade Outback Potato Soup.

Conclusion:

I hope you enjoyed exploring the hearty and comforting world of Outback Potato Soup! This recipe is a fantastic way to bring a taste of a beloved restaurant experience right into your own kitchen. The creamy texture, savory flavors, and simple preparation make it a winner for weeknight dinners or a special weekend treat. Don’t be afraid to get creative with your toppings – shredded cheddar, crispy beef bacon bits, and a dollop of sour cream are just the begin extractning of delicious possibilities. Feel free to experiment with different herbs like fresh chives or parsley, or even add a pinch of smoked paprika for an extra layer of flavor. Whether you’re serving it as a starter or a main course with a side of crusty bread, Outback Potato Soup is sure to become a family favorite. So gather your ingredients and get ready to enjoy a bowl of pure comfort!

Frequently Asked Questions:

Can I make Outback Potato Soup ahead of time?

Absolutely! Outback Potato Soup is excellent for making ahead. In fact, the flavors often meld and deepen overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to serve, gently reheat it on the stovetop over low heat, stirring occasionally. You may need to add a splash of milk or broth to achieve your desired consistency.

What can I use instead of heavy cream in Outback Potato Soup?

If you’re looking for a lighter option or have dietary restrictions, you can substitute the heavy cream. Half-and-half is a good direct substitute, offering a similar richness. For an even lighter version, you can use whole milk, though the soup will be less thick and creamy. Another excellent alternative is evaporated milk, which provides a rich texture without the heaviness of cream. For a dairy-free option, consider unsweetened coconut milk (full-fat) or a cashew cream made by blending soaked cashews with water.