In the heart of Australia, there's a dish that brings warmth and comfort, especially during the cooler months - Outback's Baked Potato Soup. This delectable soup has become a cherished culinary emblem, drawing locals and tourists alike into the embrace of this distinctive Australian eatery known for its hearty meals and unique flavors. In this comprehensive guide, we'll delve into the step-by-step preparation of this iconic soup, ensuring you capture the essence of Outback's signature taste in your own kitchen.
What You’ll Need:
Before we embark on this culinary journey, it’s essential to gather all the ingredients. Here’s what you’ll need:
- 6 large russet potatoes, baked
- 1⁄2 pound of bacon, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2⁄3 cup all-purpose flour
- 6 cups chicken stock
- 2 cups heavy cream
- 1⁄4 cup sour cream
- 1⁄2 cup green onions, chopped
- 1 1⁄2 cups shredded cheddar cheese
- Salt and pepper to taste
- Crumbled cooked bacon and extra cheese for garnish (optional)
Preparation Steps:
Step 1: Baking the Potatoes
The foundation of this soup is, of course, the potato. Preheat your oven to 400°F (204°C), pierce the potatoes with a fork, rub with a bit of olive oil, and bake for about an hour or until they’re tender when pierced with a fork.
💡 Note: Baked potatoes develop a richer flavor compared to boiled ones, enhancing the overall taste of the soup.
Step 2: Preparing the Base
While the potatoes are baking, cook the bacon in a large pot over medium heat until it’s crispy. This will create a savory foundation for the soup. Remove the bacon, keeping the bacon grease in the pot for flavor.
Add the chopped onion to the bacon grease, sauté until translucent, then add the minced garlic, cooking for an additional minute to bring out its aroma.
Step 3: Making the Roux
To thicken the soup, create a roux by sprinkling flour over the onion and garlic mixture, stirring constantly to avoid lumps. Cook for a minute or two until the mixture is golden brown.
Gradually pour in the chicken stock, stirring continuously to ensure the roux dissolves without clumping. Bring this to a gentle simmer to thicken.
Step 4: Adding Potatoes
Once your potatoes are baked, cut them in half, scoop out the flesh, and mash roughly. Mix half of the potato flesh back into the soup, while reserving the other half for texture. Add the potato skins for an authentic touch, or discard if preferred.
Step 5: Incorporating the Cream
Add the heavy cream and sour cream to the pot, stirring until everything is well combined. This step adds the richness that Outback’s version is known for. Bring the soup back to a low simmer.
Step 6: Final Touches
Now, add the shredded cheddar cheese, stirring until it melts seamlessly into the soup. Season with salt and pepper according to your taste. If you’ve decided to keep the crispy bacon for garnish, save it for the final step. Otherwise, you can stir it in now for added flavor.
Step 7: Garnish and Serve
Ladle the soup into bowls, and garnish with crumbled bacon, extra cheese, and chopped green onions. Serve hot to enjoy the full spectrum of flavors.
Outback's Baked Potato Soup can be more than just a comforting meal; it's a sensory experience that encapsulates the essence of home-cooked goodness. With the smoky undertones from bacon, the creaminess of the potatoes, and the rich texture from the heavy cream, every spoonful is a journey to culinary satisfaction.
Can I use instant mashed potatoes for this recipe?
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While instant mashed potatoes can provide a similar texture, they often lack the depth of flavor from freshly baked potatoes. For the most authentic taste, it’s best to use russet potatoes baked in the oven.
How can I make this soup vegetarian?
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To adapt this recipe for vegetarians, omit the bacon and use vegetable broth instead of chicken stock. You can substitute the smoky flavor with smoked paprika or liquid smoke if desired.
What should I do if my soup is too thick?
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If your soup is thicker than you prefer, thin it out with more chicken stock or milk, added gradually until you reach the desired consistency.
