Outback Potato Soup is a warm, creamy delight packed with tasty potatoes and crispy bacon. It’s like a big hug in a bowl that’s perfect for chilly days!
I love adding extra cheese on top because, well, who doesn’t want more cheese? This soup is super easy to whip up and always hits the spot. Give it a try! 🥔❤️
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, rich flavor to the soup. If you’re looking for a healthier option, turkey bacon works great too! You could even use diced ham or skip the meat entirely for a vegetarian version.
Onion: Finely chopped onion brings sweetness and depth. If you’re not a fan, you can substitute with leek or shallots. These will give a milder taste while still adding flavor.
Potatoes: Red potatoes are perfect for this soup due to their creamy texture. If you want a low-carb option, try using cauliflower instead! Just make sure to blend until smooth if you prefer a creamy texture.
Cheddar Cheese: Cheddar is a classic choice for its sharp flavor. For something different, try pepper jack for a kick, or goat cheese for a creamier finish. You can use dairy-free cheese for a vegan version.
Half-and-Half: This makes the soup rich and creamy. If you want to lighten it up, use whole milk! You can also substitute with almond or oat milk for a non-dairy alternative.
How Do I Make the Bacon Crispy and Flavorful?
The key step for great bacon is to cook it slowly to render the fat without burning. Here’s how to do it:
- Use medium heat and place the bacon strips in a cold skillet. This helps them cook evenly.
- Flip the bacon occasionally to ensure it cooks perfectly on both sides, roughly 8-10 minutes.
- Once it’s crispy, remove it from the pan and let it drain on paper towels to absorb the excess fat.
This technique gives you crispy bacon that enhances the overall taste of your Outback Potato Soup!
How to Make Outback Potato Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon
- 1/4 cup finely chopped onion
- 3 cups peeled and diced red potatoes
- 3 cups chicken broth
For Creaminess:
- 1 cup shredded cheddar cheese, plus extra for garnish
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup half-and-half cream
Seasoning:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives, plus more for garnish
Time Needed:
This cozy potato soup takes about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes before you’re enjoying a steaming bowl!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by cooking the bacon in a large pot or Dutch oven over medium heat. Let it crisp up, which usually takes about 5-7 minutes. Once it’s nice and crispy, take it out and lay it on some paper towels to drain. Keep 1-2 tablespoons of that delicious bacon fat in the pot—it will add great flavor!
2. Sauté the Onion:
Add the finely chopped onion to the pot with the bacon fat. Sauté it over medium heat until it’s soft and translucent, about 3-4 minutes. Your kitchen should start to smell amazing by now!
3. Cook the Potatoes:
Next, toss in the diced red potatoes and pour the chicken broth over everything. Bring it up to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take around 15 minutes.
4. Make the Creamy Base:
While the potatoes are cooking, grab another saucepan. Melt the butter over medium heat, then whisk in the flour. Stir it for about 1-2 minutes to create a roux—this will thicken your soup!
5. Add Milk and Cream:
Slowly whisk in the milk and half-and-half cream to your roux. Keep stirring until the mixture thickens, which should take about 3-5 minutes.
6. Combine Everything:
Once the potatoes are tender, pour your thickened milk mixture into the pot with the potatoes. Stir everything together until it’s well combined!
7. Season and Add Cheese:
Now, add in the salt, black pepper, and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy and delightful!
8. Finish With Chives and Bacon:
Mix in the chopped chives and half of the crumbled bacon. Give it one last stir to make everything blend nicely.
9. Serve and Enjoy:
Dish up your soup while it’s hot! Top each bowl with the remaining crumbled bacon, a sprinkle of cheddar cheese, and some extra chives for a pop of color.
10. Pair with Bread:
This soup is delightful with some crusty bread or rolls to dip in. Enjoy your hearty, creamy Outback Potato Soup!
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes offer a creamy texture, you can use Russet potatoes for a more classic baked potato flavor. Just be sure to adjust the cooking time if needed, as different potatoes may cook at different rates.
Can I Make This Recipe Vegetarian?
Yes! To make a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can add mushrooms for extra flavor and a bit of texture!
How Do I Store Leftover Potato Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so slowly on the stove over low heat, stirring occasionally to maintain a creamy texture.
Can I Freeze This Soup?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, just thaw it overnight in the fridge and reheat gently on the stove.
