Introduction

This Outback Potato Soup is a creamy, comforting dish perfect for chilly days. Packed with tender potatoes, crispy bacon, and rich cheese, it’s a hearty meal that’s easy to make and sure to please the whole family.

A white bowl filled with creamy potato soup that has large chunks of light yellow potatoes floating throughout a thick, pale yellow broth. The soup surface is sprinkled with small pieces of crispy, dark brown bacon, finely chopped fresh green herbs, and thin strands of orange shredded cheddar cheese. Small black pepper specks are scattered across the top, adding texture. The bowl rests on a white marbled surface with a soft, beige cloth partially visible beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes
8 slices of bacon (cooked and crumbled)
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cups cheddar cheese (plus more for topping, optional)
3/4 cups heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onion (diced)
1/2 sweet yellow onion (diced, optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Step 1: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Once cooked, drain and set aside.
Step 2: In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes to let the flavors meld.
Step 3: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour until a smooth paste (roux) forms. Cook for 2 minutes to remove the raw flour taste.
Step 4: Slowly whisk the roux into the simmering broth, stirring continuously to avoid lumps. This will thicken the soup for a creamy texture.
Step 5: Pour in the heavy cream gradually, stirring gently to enrich the soup.
Step 6: Simmer the soup for another 20 minutes, stirring occasionally to prevent sticking and to develop the flavors.
Step 7: Gently stir in the cooked diced potatoes, distributing them evenly throughout the soup.
Step 8: Ladle the soup into bowls and garnish with extra cheddar cheese, crumbled bacon, and chopped green onions for added flavor and texture.
Step 9: Serve the soup hot and enjoy the rich, comforting taste of this classic potato soup.

Tips & Variations

For a thicker soup, mash some of the potatoes before adding them back in.
Swap cheddar for Colby or Monterey Jack cheese for a milder flavor.
Add cooked corn or peas for extra texture and sweetness.
Use turkey bacon for a leaner alternative to traditional bacon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. You may need to add a splash of milk or broth when reheating if the soup has thickened too much.

How to Serve

The image shows a white bowl filled with creamy yellow soup topped with thin orange cheese strips, small crispy dark brown bacon pieces, and scattered green parsley leaves. The soup has a smooth texture with some visible soft chunks inside. The bowl is placed on a beige cloth over a white marbled surface, with some green parsley in the background and a blurred white bowl with orange cheese strips to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable broth and omit the bacon or use a vegetarian bacon alternative.

How do I prevent the soup from being too thick?

If the soup becomes too thick, simply stir in extra chicken stock, broth, or milk to reach your desired consistency while reheating.

Outback Potato Soup Recipe

Print Recipe

★★★★★

4.7 from 79 reviews

This Outback Potato Soup recipe delivers a rich, creamy, and comforting bowl of soup, perfect for chilly days. Made with tender potatoes, crispy bacon, sharp cheddar cheese, and a smooth dairy-infused broth thickened with a homemade roux, this hearty soup is packed with warm flavors and satisfying textures. The addition of green onions and optional yellow onions adds a subtle depth, making it a delicious and crowd-pleasing meal.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

4 large russet or golden potatoes
8 slices of bacon (cooked and crumbled)
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cups cheddar cheese (plus more for topping, optional)
3/4 cups heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onion (diced)
1/2 sweet yellow onion (diced, optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Water (enough to cover the potatoes and boil)

Instructions

Prepare Potatoes: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Once cooked, drain and set aside for later use.
Simmer Broth and Onions: In a large pot, combine the chicken stock, diced onions (both green and yellow if using), salt, pepper, and 1 cup cold water. Bring this mixture to a gentle simmer over medium heat and let it cook for about 20 minutes to allow the flavors to meld.
Make Roux: In a separate saucepan, melt 1/2 cup butter over medium heat. Gradually whisk in 1/3 cup all-purpose flour, stirring constantly until a smooth paste forms. Cook the roux for 2-3 minutes to remove any raw flour taste, but do not let it brown.
Thicken Soup Base: Slowly add the roux into the simmering broth mixture, whisking continuously to prevent lumps. This process will thicken the soup, giving it a creamy texture.
Add Cream: Gently stir in about 3/4 cups of heavy whipping cream, enriching the soup and adding luxurious creaminess.
Simmer Further: Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent sticking and to develop the flavors further.
Incorporate Potatoes: Add the boiled diced potatoes to the thickened soup and stir well to distribute evenly throughout.
Serve with Toppings: Ladle the hot soup into bowls and garnish each with a generous sprinkle of Colby-Monterey Jack or cheddar cheese, crumbled crispy bacon, and diced green onions. These toppings add flavorful crunch and color.
Enjoy: Serve the soup immediately while hot, enjoying its comforting and rich flavors.

Notes

For a vegetarian version, substitute chicken stock with vegetable broth and omit bacon or use a plant-based bacon alternative.
To enhance flavor, you can sauté the diced yellow onion before adding it to the broth.
Additional toppings such as sour cream or chives can provide extra creaminess and flavor.
Boiling the potatoes separately helps prevent the soup from becoming too thick or starchy.
If you prefer a smoother texture, you can lightly mash some of the potatoes in the soup before serving.

Keywords: potato soup, creamy potato soup, bacon potato soup, comfort food, rich potato soup, outback style soup, easy potato soup