This rich and hearty potato soup provides a comforting meal with a thick, creamy consistency. It uses simple pantry staples to replicate a restaurant-style experience at home.
List of ingredients
- 8 potatoes, diced – use starchy varieties like Russet for the best thickness.
- 4 cans chicken broth – provides the savory base for the soup.
- 2 cups cold water – used for boiling and simmering.
- 1 small onion, diced – adds aromatic depth.
- 1 teaspoon salt – enhances all existing flavors.
- 1 teaspoon fresh coarse ground black pepper – provides a subtle spicy kick.
- 1 cup butter – used to create the thickening roux.
- 3/4 cup all-purpose flour – the primary thickening agent.
- 1 1/2 cups heavy cream – adds richness and a velvety mouthfeel.
- 1 1/2 cups Colby Monterey Jack cheese, shredded – for garnishing and added creaminess.
- 1/4 cup smoked turkey bacon bits – provides a salty, smoky flavor.
- 1/4 cup green onion, finely diced – adds a fresh, crisp finish.
step-by-step instructions
- Boil Potatoes: Bring water to a boil in a large pot over high heat. Add the diced potatoes and boil until fork-tender, which usually takes about 10 to 15 minutes. Drain the water and set the potatoes aside.
- Simmer Aromatics: Add the chicken broth, water, diced onions, salt, and pepper to the pot. Let the mixture simmer on low heat for 20 minutes to blend the flavors.
- Prepare Roux: In a small saucepan, melt the butter over low heat. Stir in the flour constantly until the mixture forms a smooth paste.
- Thicken Base: Gradually add the butter and flour paste into the main pot, stirring constantly until the soup begins to thicken.
- Finish Soup: Gradually stir in the heavy cream. Let the soup simmer for an additional 20 minutes, then stir in the boiled potatoes.
- Garnish: Serve the soup as is or garnish each bowl with shredded cheese, smoked turkey bacon bits, and diced green onions.
Guide to Selecting the Best Potatoes
Using Russet Potatoes for Maximum Thickness
Russet potatoes are high in starch, which means they break down more easily during the cooking process. This natural disintegration helps thicken the soup base without needing excessive flour. They provide a fluffy texture that integrates well with the cream.
Selecting Yukon Gold for Creaminess
Yukon Gold potatoes have a medium starch content and a naturally buttery flavor. They hold their shape better than Russets, making them ideal if you prefer a soup with distinct, tender chunks. Their yellow hue also adds a rich color to the final dish.
Utilizing Red Potatoes for Texture
Red potatoes are waxy and maintain their structural integrity even after long simmering periods. These are best for those who want a chunky soup with a bit of a bite. Since they have thin skins, you can leave the peels on for added rustic appeal and nutrition.
Mastering the Thickening Process
Understanding the Butter and Flour Roux
The roux is a cooked mixture of equal or similar parts fat and flour used to thicken liquids. By cooking the flour in butter first, you remove the raw flour taste and prevent lumps from forming in the soup. Ensure the paste is smooth before adding it to the broth.
Incorporating the Paste Slowly
Adding the roux too quickly can cause clumps of flour to form in the pot. Stir the paste into the simmering broth one spoonful at a time, whisking constantly. This gradual integration ensures a perfectly smooth and homogenous texture.
Managing Heat During Cream Addition
When adding heavy cream, keep the heat on low or medium-low to prevent the dairy from curdling. Stirring constantly while the cream incorporates helps maintain a stable emulsion. Simmering the soup for 20 minutes after adding cream allows the flavors to fuse.
Adjusting Soup Consistency
Creating a Thicker Consistency
If the soup is too thin, you can create a small cornstarch slurry by mixing one tablespoon of cornstarch with a tablespoon of cold water. Stir this slurry into the boiling soup and let it simmer for a few minutes. This will provide an immediate increase in viscosity.
Achieving a Silkier Texture
For a completely smooth soup, use an immersion blender to puree a portion of the potatoes directly in the pot. Blending about one-third of the potatoes releases more starch and creates a velvety consistency. This method reduces the reliance on the flour roux.
Thinning the Soup for a Lighter Feel
If the soup becomes too thick, gradually stir in additional chicken broth or milk. Add the liquid in small increments, stirring well after each addition. Continue until the soup reaches your preferred pouring consistency.
Dairy-Free and Low-Fat Substitutions
Replacing Heavy Cream with Coconut Milk
For a dairy-free version, substitute the heavy cream with full-fat canned coconut milk. Coconut milk provides a similar richness and thickness, although it adds a subtle coconut flavor. Use a 1:1 ratio for the substitution.
Using Half-and-Half for Reduced Richness
If heavy cream is too rich, half-and-half is a suitable alternative that provides a lighter feel. While it is thinner than cream, it still offers a creamy mouthfeel. You may need to increase the roux slightly to maintain the same thickness.
Substituting Butter with Olive Oil
To reduce saturated fats, you can use olive oil instead of butter for the roux. While the flavor profile will change slightly, the thickening properties of the flour remain the same. Ensure the oil is heated gently before adding the flour.
Flavor Enhancements and Variations
Adding Fresh Aromatics
Adding minced garlic or sliced leeks during the onion simmering stage adds significant depth. Sauté these aromatics in a bit of oil before adding the broth. This process releases essential oils that make the soup more fragrant.
Incorporating Root Vegetables
To make the soup more substantial, add diced carrots and celery to the simmering broth. These vegetables provide a subtle sweetness and a pop of color. Ensure they are diced small so they cook through in the same time as the onions.
Using Fresh Herb Garnishes
Beyond green onions, fresh chives, parsley, or thyme can elevate the flavor. Stirring in chopped parsley at the very end keeps the herb taste fresh and bright. Thyme pairs exceptionally well with the earthiness of the potatoes.
Storage and Preservation Advice
Proper Cooling and Refrigeration
Allow the soup to cool to room temperature before transferring it to an airtight container. This prevents condensation from forming inside the lid, which can dilute the flavor. Store the soup in the refrigerator for up to three days.
Preparing the Soup in Advance
You can prepare the broth and potato base up to three days before serving. Store the boiled potatoes and the simmered broth in separate containers. Combine them and add the cream just before the final heating process for the best texture.
Avoiding the Freezer
It is not recommended to freeze this soup due to the high dairy and potato content. Freezing can cause the cream to separate and the potatoes to become mealy or grainy upon thawing. For best results, only make as much as can be eaten within three days.
Reheating for Optimal Quality
Stovetop Reheating Method
Reheat the soup slowly over low heat in a pot. Stir frequently to prevent the bottom from scorching. If the soup has thickened too much in the fridge, whisk in a splash of broth or milk to loosen it.
Microwave Reheating Tips
Heat the soup in a microwave-safe bowl in short 1-minute intervals. Stir the soup between each interval to ensure an even distribution of heat. This prevents hot spots and keeps the cream from separating.
Restoring Consistency After Cooling
Dairy-based soups often thicken significantly when chilled. To restore the original consistency, add a small amount of warm water or chicken broth while reheating. Stir gently to avoid breaking up the potato chunks.
Troubleshooting and FAQs
Why did my soup separate or curdle?
Curdling usually happens when the dairy is added to a pot that is boiling too vigorously. To prevent this, lower the heat before stirring in the heavy cream. Adding a pinch of cornstarch to the cream before stirring it in can also help stabilize the emulsion.
How do I fix soup that is too salty?
If the chicken broth was too salty, add a peeled, halved raw potato to the simmering soup for 15 minutes. The potato will absorb some of the excess salt. Remove the potato before serving.
How can I prevent potatoes from browning after peeling?
Place peeled and diced potatoes in a bowl of cold water immediately. This prevents oxidation, which is what causes the potatoes to turn brown or grey. Drain and pat them dry before boiling.
Can I use dried onion flakes instead of fresh onion?
Yes, you can use dried onion flakes as a substitute. Use one tablespoon of dried flakes for every small onion. Add them at the start of the simmering process so they have time to rehydrate in the broth.
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Creamy Outback Style Potato Soup
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: General
Description
A hearty and creamy copycat of the famous Outback Steakhouse potato soup, perfect for cold winter evenings.
Ingredients
- 8 potatoes, diced
- 4 cans chicken broth
- 2 cups cold water
- 1 small onion, diced
- 1 teaspoon salt
- 1 teaspoon fresh coarse ground black pepper
- 1 cup butter
- 3/4 cup all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups Colby Monterey Jack cheese, shredded
- 1/4 cup plant-based bacon bits
- 1/4 cup green onion, finely diced
Instructions
- Boil: Bring water to a boil in a large pot over high heat. Add the potatoes and boil until fork-tender, about 10 to 15 minutes. Drain and set aside.
- Simmer: Add the chicken broth, water, onions, salt, and pepper to the pot. Let it simmer on low heat for 20 minutes.
- Roux: In a small saucepan, melt the butter over low heat. Stir in the flour until the mixture forms a paste.
- Thicken: Gradually add the paste into the pot, stirring constantly, until it starts to thicken.
- Finish: Gradually stir in the heavy cream. Let the soup simmer for 20 minutes. Stir in the potatoes.
- Serve: Serve the soup as is or garnished with shredded cheese, plant-based bacon bits, and green onions.
Notes
Use starchy potatoes like Russet, Yukon Gold, or red for the best consistency. For a thinner soup, mix in additional milk or broth.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 845 kcal
- Sugar: 10 g
- Sodium: 1250 mg
- Fat: 58 g
- Saturated Fat: 32 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 145 mg