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Outback Potato Soup Recipe

Outback Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 2 cups whole milk
  • 2 large russet potatoes (about 1 1/2 lbs), peeled and diced into 1/2-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 2 green onions, sliced

Method
 

  1. Cook the bacon in a large pot over medium heat until crisp, 6 to 8 minutes. Transfer to a plate, leaving the drippings in the pot.
  2. Sauté the onion in the drippings until softened, about 5 minutes, then add the garlic and cook 30 seconds.
  3. Whisk in the flour and cook for 1 minute. Slowly pour in the chicken stock and milk, whisking constantly, then add the potatoes.
  4. Season with salt, pepper, and smoked paprika. Bring to a boil, then simmer for 15 to 20 minutes until potatoes are fork-tender.
  5. Remove from heat, stir in 1 cup cheddar until melted. Serve topped with reserved bacon, remaining cheddar, and green onions.

Notes

Use freshly shredded cheese from a block for the smoothest soup. The soup thickens as it cools, so add a splash of milk when reheating. For an extra smooth texture, blend a portion before adding cheese.