📑 Table of Contents ▶

POTATO SOUP: A COMFORTING CLASSIC
Fundamentals
Preparation/setup
Directions
MAKING GREAT POTATO SOUP
Technique
Tips/tricks
PERFECTION IN EVERY BOWL
Perfecting results
Troubleshooting/variations
GARNISHING AND STORAGE
Serving/presentation
Pairings/storage
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OUTBACK POTATO SOUP

Warm, creamy potato soup always brings back memories of cozy family dinners. On cool evenings, my family would gather around the table, diving into bowls of thick, comforting potato soup. The rich flavors mingled with crispy bacon and melted cheese created a symphony of tastes that delighted everyone. This comforting dish has been a favorite for generations, and nobody ever complained when it graced our dinner table.

Making potato soup seems simple, but the real magic lies in the preparation. The layers of flavor build through careful cooking, from the initial simmer of chicken broth with diced onions to the finishing touches of crispy bacon and green onions. Watching everyone dig in, and hearing the "mmm" noises is a joy like no other.

Each spoonful of this Outback potato soup warms the soul and brings back fond memories. As we stir in the heavy cream and watch the soup thicken, we know this dish will not only satisfy hunger but also feed the heart. Let’s dive deeper into the art of making this timeless classic.

POTATO SOUP: A COMFORTING CLASSIC

Fundamentals

When preparing Outback potato soup, understanding the ingredients and their roles is essential. These large russet or golden potatoes provide the creamy base, while chicken stock brings a depth of flavor. The combination of butter and flour creates a roux that thickens the soup, giving it that cozy, hearty texture we love.

In addition, the crispy bacon bits add a delightful smokiness that contrasts beautifully with the creaminess of the soup. This dish is all about balance, combining textures and flavors to create something extraordinary. As we incorporate the cheese and cream, we infuse that unmistakable richness that elevates this dish from simple to sublime.

Preparation/setup

Start by dicing the potatoes into bite-sized pieces. Next, bring a pot of water to a boil, ensuring it covers the potatoes completely. Cook them until they tenderize, usually around 15 to 20 minutes. Set them aside once they’re cooked.

In a large pot, combine chicken stock, diced onions, salt, ground black pepper, and a cup of cold water. Simmer this mixture over medium heat for about 20 minutes. As the flavors meld, stir occasionally, ensuring everything combines beautifully for a flavor-packed base.

Simultaneously, melt half a cup of butter in a separate saucepan over medium heat. Gradually whisk in one-third cup of all-purpose flour, creating a smooth paste. Allow this roux to cook for a couple of minutes, which helps eliminate the raw flour taste. This step is crucial for achieving that velvety consistency we desire.

Ingredients

4 large russet or golden potatoes
Water (enough to cover the potatoes; discard after boiling)
2 1/2 cups chicken stock
1 cup cold water
3/4 cup cheddar cheese (plus more for topping optional)
3/4 cup heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
8 slices of bacon (cooked and crumbled)
1/4 cup green onions (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. Boil them until tender, then set aside.

In a large pot, mix the broth, diced onions, salt, pepper, and cold water. Bring to a gentle simmer over medium heat for around 20 minutes.
In a separate saucepan, melt half a cup of butter over medium heat. Gradually whisk in one-third cup of flour until it turns into a smooth paste.
Slowly add the roux to the simmering broth, whisking continuously to avoid lumps. This thickens the soup, providing that creamy texture.

Incorporate around 3/4 cup of heavy cream, stirring gently. This step enriches the soup.
Let the soup simmer for an additional 20 minutes, stirring occasionally to prevent sticking.
Once thickened to your liking, gently stir in the diced potatoes to combine.

Ladle the soup into bowls and garnish with cheddar cheese, bacon bits, and finely chopped green onions.

MAKING GREAT POTATO SOUP

Technique

The trick to an exceptional potato soup lies in the simmering process. This allows the ingredients to expand their flavors fully. Don’t rush; let everything mingle harmoniously over the heat. Each step connects intricately, from the creamy roux to the gooey cheese and crispy bacon—each has its purpose and place.

Keep a close eye on the thickness throughout the cooking. If it seems too thick, add a bit of chicken stock to loosen it up. On the other hand, if you need more richness, don’t shy from adding extra cream at the end.

Tips/tricks

Use fresh potatoes for the best flavor and texture. Older potatoes can have a grainy texture that doesn’t work well in soup.
You can substitute heavy cream with half-and-half for a lighter option.

Reserve some bacon for garnishing. It adds that extra crunch when serving.
Experiment with toppings! Sour cream, fresh herbs, or even diced tomatoes can add a fresh twist to your potato soup.

PERFECTION IN EVERY BOWL

Perfecting results

Allow the flavors to meld together during the simmering process. The more patience you have, the better the result. If you notice a flavor imbalance, consider adjusting the seasonings to suit your taste. Adding more salt or pepper enhances the dish and makes the flavors pop.

Consider blending a portion of the soup for a creamier texture. Use an immersion blender or carefully transfer some to a traditional blender. Just blend until smooth and incorporate it back into the pot. This method ensures a delightful creaminess without losing the heartiness of the potatoes.

Troubleshooting/variations

If your soup turns out too thin, ensure to let it simmer longer to allow it to thicken. Alternatively, create a slurry by mixing flour with a bit of cold water, then gradually adding it to the soup.

Thinking outside the box can lead to exciting variations. Add ingredients like cooked chicken for a protein boost or toss in corn for a sweet contrast.

GARNISHING AND STORAGE

Serving/presentation

Serve the Outback potato soup hot, right after cooking. Ladle it into bowls and make sure to generously top it with the crispy bacon bits, diced green onions, and additional shredded cheddar cheese. These toppings not only enhance the flavor but also add visual appeal, making your dish Instagram-worthy!

Pairing the soup with crusty bread or a fresh salad creates a well-rounded meal. The contrast of warm soup with cold, crisp greens offers a great balance.

Pairings/storage

For side dishes, consider pairing the soup with a simple green salad or fresh bread for a complete experience. The flavors complement each other beautifully and provide a rounded meal.

Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water or broth to restore the creamy texture. If you freeze it, be aware that cream-based soups may change texture slightly upon thawing.

Preparing and enjoying a bowl of Outback potato soup connects us with those cherished family memories and provides comfort on chilly days. Enjoy the warmth, flavor, and love this dish brings.