Outback Potato Bacon Soup (Print Version)
Hearty potato soup with crispy bacon, cheddar, and creamy texture, perfect for comforting family meals.
# Ingredients:
→ Main Ingredients
01 -
Water, enough to cover the potatoes and boil
02 -
4 large russet or golden potatoes
03 -
8 slices bacon, cooked and crumbled
04 -
2 1/2 cups chicken stock or chicken broth
05 -
1 cup cold water
06 -
3/4 cup cheddar cheese, plus more for optional topping
07 -
3/4 cup heavy whipping cream
08 -
1/2 cup butter
09 -
1/3 cup all-purpose flour
10 -
1/4 cup green onion, diced
11 -
1/2 sweet yellow onion, diced (optional)
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon ground black pepper
# Steps:
01 -
Dice potatoes into bite-sized pieces and boil until tender. Set aside for later use.
02 -
In a large pot, combine chicken stock, diced sweet onion, salt, pepper, and water. Simmer over medium heat for 20 minutes to meld flavors.
03 -
Melt 1/2 cup butter over medium heat in a saucepan. Gradually whisk in 1/3 cup flour until smooth. Cook for 2 minutes to eliminate raw flour taste.
04 -
Incorporate the roux into the simmering broth, whisking continuously to prevent lumps. This thickens the soup.
05 -
Stir in 3/4 cup heavy whipping cream to enrich the soup and create creaminess.
06 -
Allow the soup to simmer for another 20 minutes, stirring occasionally to prevent sticking.
07 -
Stir in the cooked, diced potatoes and distribute evenly throughout the soup.
08 -
Ladle soup into bowls and garnish with cheese, crispy bacon bits, and diced green onions. Serve hot.