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Potato Soup is a reliable, comforting option when you want a filling meal with predictable, creamy texture and familiar flavors. This Outback-style version brings together bacon, cheddar, and a simple roux to create a rich bowl you can make any night of the week.
Many people search for this recipe to reproduce a restaurant favorite at home without complex techniques or hard-to-find ingredients. If you enjoy hearty soups, you might also like this authentic chicken tortilla soup for a different but equally satisfying weeknight option.
Why Make This Recipe
This recipe uses common pantry ingredients and basic techniques that are easy to follow. The method separates the broth and the roux, which gives you a smooth, stable base that thickens evenly.
Preparation time is modest: most of the work is hands-off simmering while the potatoes soften. The recipe scales well and suits casual dinners, potlucks, or a make-ahead option for busy weeknights.
The finished bowl is versatile: serve it as a main with a salad, or as a starter for a larger meal. The toppings—cheddar, bacon, green onions—add texture and visual appeal without extra effort.
How to Make Potato Soup
The approach pairs a simmered flavored broth with a butter-and-flour roux to produce a creamy texture without heavy whipping alone. By cooking the roux before adding it to the broth you remove the raw flour taste and help prevent lumps when thickening.
Adding the potatoes after the broth has thickened preserves some bite while allowing the flavors to meld. The technique works for variations such as a cheesier cheddar potato soup or a loaded potato soup with extra toppings.
Ingredients
- water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock (you can also use chicken broth)
- 1 cups cold water
- 3/4 cups cheddar cheese (plus more for topping optional)
- 3/4 cups heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced )
- 1/2 sweet yellow onion (diced optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use.
- In a large pot, combine the broth, 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, ensuring the flavors meld together.
- 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 the roux to cook for a couple of minutes to remove the raw flour taste.
- Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency.
- Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully.
- Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup.
- Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add both flavor and visual appeal to the dish.
- Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes.
How to Serve Potato Soup
Serve bowls piping hot with grated cheese and crumbled bacon on top for contrast. Offer crusty bread or a simple green salad to balance the creaminess.
Pair with a crisp white wine or a light-bodied beer to cut through the richness. For a family-style meal, set bowls on the table and let guests add toppings like extra green onions, sour cream, or hot sauce.
A simple garnish of chopped parsley or chives brightens the bowl and requires no extra prep time.
How to Store Potato Soup
Cool the soup to room temperature before refrigerating in an airtight container. Store in the refrigerator for up to 3–4 days.
For longer storage, freeze in meal-sized portions for up to 3 months; leave some headspace to allow for expansion. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat, stirring to recombine any separated cream.
Avoid leaving the soup at room temperature for more than two hours to reduce food safety risks.
Tips to Make Potato Soup
Use this short intro sentence to set expectations.
- Cook the potatoes until just tender to retain some texture in the finished soup.
- Cook the roux for 2–3 minutes before adding to the broth to remove raw flour flavor.
- Whisk the roux into warm broth slowly to prevent lumps from forming.
- Use a mix of russet and golden potatoes for a balance of creaminess and flavor.
- Reserve some bacon crisping bits to sprinkle on top immediately before serving.
- Grate the cheddar fresh; pre-shredded cheese often contains stabilizers that affect melting.
- If the soup gets too thick after chilling, thin with a little chicken stock or milk while reheating.
- Taste for salt at the end, especially if you’re using a salty stock or added bacon.
Common Mistakes to Avoid
One common mistake is adding the roux too quickly, which causes lumps. To avoid this, whisk continuously and add the roux in a slow, steady stream.
Another issue is overcooking the potatoes until they disintegrate; cook them just until tender and add them after the soup has thickened to keep bite and texture.
Variations
Swap heavy cream for half-and-half for a lighter finish, or add roasted garlic for extra depth. Turn it into a loaded potato soup with extra bacon, chives, and a dollop of sour cream for a richer presentation.
For a vegetarian version, replace the chicken stock with vegetable stock and omit the bacon; add smoked paprika or liquid smoke for a savory note.
FAQs
Can I use frozen potatoes?
Yes; thaw and drain excess water before adding to prevent dilution of flavor.
Can I make this soup in a slow cooker?
You can simmer the broth and potatoes in a slow cooker, then finish with a roux on the stovetop and combine before serving.
Is it possible to make this gluten-free?
Yes; substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken.
Can I use milk instead of heavy cream?
You can, but the soup will be less rich; add a bit more roux or a touch of cornstarch to maintain body.
How do I reheat leftovers without separating?
Reheat gently over low heat and whisk occasionally; add a splash of stock if needed to restore consistency.
Will the bacon stay crispy in leftovers?
No; bacon will soften in storage. Reserve extra bacon to crisp and add on reheating for texture.
Conclusion
This Outback-style approach to potato soup is practical and adaptable, delivering the creamy texture and savory toppings that make it a weeknight favorite. For reference and an alternate version, check the original Outback Potato Soup Recipe on Food.com.