The Quest for the Ultimate Outback Potato Soup
Outback Potato Soup is a beloved dish, typically hearty, creamy, and flavorful—something that evokes warmth and comfort. It’s a perfect blend of classic flavors and rich textures, with an Australian twist. Over time, different recipes have evolved, each adding unique ingredients to elevate the dish to new heights.
In this guide, we’ll explore the history of its ingredients, break down the essential components, share a step-by-step recipe, offer tips for the perfect soup, discuss healthy customizations, and address some common questions about this dish.
The History of Ingredients Breakdown
Potato soup has roots in various cultures across the world, and Australia is no exception. The concept of potato-based soups dates back centuries, with potatoes being an accessible and affordable crop for many communities. The Outback Potato Soup we know today blends traditional soup-making with unique Australian touches.
Key ingredients include:
- Potatoes: A staple in Australian cuisine, providing heartiness and creaminess when cooked and mashed.
- Cream and Butter: To create a smooth and rich texture, often used to make the soup luxuriously velvety.
- Cheese: Typically cheddar, adding sharpness and a satisfying richness.
- Bacon: For a salty, savory depth, often used as a garnish for texture.
- Herbs: Fresh or dried herbs, like chives, parsley, and thyme, enhance flavor.
- Broth: Chicken or vegetable broth is typically used as the base.
These ingredients are combined in a way that results in a hearty, comforting soup, ideal for chilly nights or as a satisfying m
Step-by-Step Recipe:
Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup heavy cream
- 1/2 cup milk (optional for desired consistency)
- 1 cup shredded cheddar cheese
- 4 strips of bacon, cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
- Fresh chives or green onions for garnish
Instructions:
- Prepare the Potatoes and Vegetables:
- Peel and dice the potatoes into bite-sized pieces.
- Dice the onion and mince the garlic.
- Cook the Bacon:
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set it aside for garnish.
- Sauté the Onions and Garlic:
- In the same pot, melt butter over medium heat. Add the diced onions and cook for 3-4 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Cook the Potatoes:
- Add the diced potatoes to the pot and stir for a minute. Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat and simmer for about 15-20 minutes, or until the potatoes are soft and easily pierced with a fork.
- Blend the Soup:
- Use an immersion blender directly in the pot to blend the soup to your desired consistency (smooth or slightly chunky). Alternatively, you can transfer it in batches to a regular blender.
- Add Dairy:
- Stir in the heavy cream, milk (if using), and shredded cheddar cheese. Stir until the cheese is fully melted and the soup is creamy.
- Season:
- Season the soup with salt and pepper to taste.
- Garnish and Serve:
- Ladle the soup into bowls and top with crumbled bacon, fresh chives or green onions, and extra shredded cheese if desired.
Tips for the Perfect Outback Potato Soup:
- Texture: For a thicker soup, reduce the amount of broth or add a slurry of cornstarch and water.
- Creaminess: Use full-fat cream for the richest texture, or swap some of the cream for sour cream for extra tanginess.
- Seasoning: Taste as you go and adjust the seasonings. A splash of hot sauce or a pinch of cayenne can add a nice kick.
- Make-Ahead: The soup keeps well in the fridge for 3-4 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed to maintain the creamy texture.
Variations and Customizations:
- Vegetarian Version: Skip the bacon and use vegetable broth. Add extra vegetables, such as carrots, leeks, or celery, to enhance flavor.
- Vegan Version: Use plant-based milk, vegan butter, and cheese substitutes. You can also use coconut milk for a more tropical twist.
- Extra Flavor: Add a teaspoon of smoked paprika or freshly grated nutmeg for an unexpected depth of flavor.
- Spicy Option: Add a finely chopped jalapeño or red pepper flakes for a spicy kick.
Health Considerations and Nutritional Value:
- Calories: The soup, particularly with cream and cheese, can be high in calories. You can lighten the dish by using lower-fat dairy options and reducing butter and cheese.
- Carbs: Potatoes are naturally starchy, so this soup can be carb-heavy. If you’re looking for a lower-carb option, you could substitute some potatoes with cauliflower.
- Protein: The bacon adds a small amount of protein, but if you’re looking to increase protein, consider adding some cooked chicken or a plant-based protein like tofu.
For a balanced meal, pair with a green salad or grilled vegetables to increase fiber and micronutrient intake.
FAQ:
Q: Can I freeze this potato soup? A: Yes, this soup can be frozen, but the texture may change once it’s thawed due to the cream. To freeze, cool the soup completely, transfer it to an airtight container, and freeze for up to 3 months. Reheat slowly and add more cream or milk if the texture becomes too thick.
Q: Can I make this recipe dairy-free? A: Yes! You can substitute the cream with coconut milk or almond milk and use dairy-free cheese and butter.
Q: Can I use instant potatoes? A: While fresh potatoes will give the best texture and flavor, you can use instant potatoes for a quicker version of this soup. However, the flavor and texture might not be as rich.
With these tips, tricks, and variations, you’ll be well on your way to creating your own version of the ultimate Outback Potato Soup, tailored to your tastes and dietary needs! Enjoy!
The Quest for the Ultimate Outback Potato Soup
Ingredients
- 6 medium potatoes rinsed and scrubbed
- salt & pepper to taste
- olive oil
- 1 cup butter regular or plant-based
- 1 large onion diced
- 2 cloves garlic minced
- ¾ cup all purpose flour sub ⅓ cup cornstarch if GF
- 5 cups chicken stock
- 1 ¾ cups water
- 1 ¼ cups heavy cream
- crispy bacon cooked and chopped
- chives or scallions chopped
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 375 F. Lightly spray a baking sheet with oil, or line with a silicone baking mat (I like this one).
- Using a knife or fork, pierce each potato evenly on all sides. Place the potatoes unto the baking sheet, drizzle olive oil, then sprinkle with salt and pepper. Bake until potato is tender, about 50-60 minutes.
- Into a large pot, melt the butter over a medium heat. Keep stirring to avoid burning the butter. Add in the garlic and onions. Stir until garlic is fragrant and onion is transluscent.
- Add in the flour (or cornstarch) and stir for 3-5 minutes to make a roux. Then add in the chicken stock, water, salt, and pepper. Keep stirring until mixture comes to a boil.
- Pour in the heavy cream. Stir to combine.
- When the potatoes are done, chop them into cubes and add it to the pot. Simmer for 3-4 minutes, then remove potato soup from heat. Feel free to mash up the potatoes to your desired consistency (I use this masher to make the job go quicker!)
- Divide soup into 8 bowls, then top with chopped chives or scallions, crispy bacon, and shredded cheddar cheese. ENJOY!