outback potato soup recipe
A thick, creamy, fully loaded soup with all the toppings of your favorite baked potato in every spoonful.
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 4 medium russet potatoes, peeled and diced
- 12 slices bacon, cooked and chopped
- 1½ cups sharp cheddar cheese, shredded (plus extra for topping)
- ½ cup sour cream
- 4 green onions, sliced (plus extra for topping)
- Salt and black pepper to taste
- Chicken stock, optional, for adjusting consistency
Instructions
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook for 1 minute until smooth and pale.
- Add milk slowly, whisking constantly, until thick and smooth.
- Add diced potatoes and simmer for 5 minutes until tender.
- Partially mash potatoes in the pot using a spoon or masher.
- Stir in most of the bacon and the green onions.
- Remove from heat and fold in sour cream until smooth.
- Stir in shredded cheddar until fully melted.
- Season with salt and pepper to taste.
- Ladle into bowls and top with reserved bacon, cheese, and green onions.
Video
Notes
- Always add sour cream off the heat to prevent curdling.
- Add a splash of chicken stock if the soup thickens too much.
- Leftover mashed potatoes can replace fresh potatoes in a pinch.
- Stores in the refrigerator for up to 5 days. Reheat gently on the stovetop with a little milk.