Introduction

Outback Potato Soup is a rich and comforting dish perfect for chilly days or when you need a hearty meal. Creamy and packed with flavor, it features tender potatoes, crispy bacon, and a smooth, cheesy broth that feels like a warm hug in a bowl.

A white pot filled with creamy yellow soup that has chunks of light yellow potatoes floating in it. The soup is topped with small crispy brown bacon pieces, finely chopped green herbs, and a sprinkling of shredded orange cheese. There is a light dusting of black pepper on top, adding texture. The pot sits on a soft beige cloth on a white marbled surface with scattered bits of bacon and herbs around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Water (enough to cover the potatoes and boil)
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 the chicken stock, diced onions, salt, pepper, and cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes to blend the flavors.
Step 3: In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until a smooth paste (roux) forms. Cook for a couple of minutes to remove the raw flour taste.
Step 4: Slowly whisk the roux into the simmering broth, stirring continuously to prevent lumps. This will thicken the soup and create a creamy texture.
Step 5: Pour in 3/4 cups of heavy cream, stirring gently to combine and enrich the soup.
Step 6: Let the soup simmer for another 20 minutes, stirring occasionally to avoid sticking and help flavors meld.
Step 7: Add the cooked diced potatoes to the soup and stir well to distribute evenly.
Step 8: Ladle the soup into bowls and garnish with cheddar cheese, crispy bacon bits, and chopped green onions for added flavor and texture.
Step 9: Serve hot and enjoy the creamy, comforting flavors of this classic potato soup.

Tips & Variations

For a thicker soup, mash some of the boiled potatoes before adding them to the soup.
Substitute half-and-half for heavy cream if you prefer a lighter option.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
Use Colby-Monterey Jack cheese for a milder, creamier cheese flavor.
For a vegetarian version, replace chicken stock with vegetable broth and omit bacon or use a vegetarian bacon alternative.

Storage

Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much after refrigeration, add a splash of milk or broth to loosen the consistency while reheating.

How to Serve

A white bowl filled with creamy potato soup, showing soft chunks of light yellow potatoes submerged in a smooth, pale yellow broth. The top is decorated with bright orange shredded cheddar cheese, small crispy brown bacon bits, and fresh green parsley leaves scattered evenly, adding color contrast and texture. The bowl sits on a light beige fabric on a white marbled surface, with some blurred fresh parsley leaves in the background and another white bowl with cheddar cheese in the distance. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, the soup can be prepared a day ahead and refrigerated. Just reheat gently before serving and add any fresh toppings like bacon and green onions at the last moment.

Can I freeze Outback Potato Soup?

Freezing is possible but not ideal because the cream and potatoes may separate or become grainy after thawing. If you do freeze it, thaw slowly in the refrigerator and reheat gently, stirring often. Adding fresh cream when reheating can help restore creaminess.