Outback Potato Soup Recipe

Introduction

Outback Potato Soup is a creamy, comforting dish packed with tender potatoes, crispy bacon, and rich cheese. It’s perfect for chilly days when you need something hearty and satisfying.

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)

Instructions

1. Step 1: Peel and dice the potatoes into bite-sized pieces. Place them in a large pot and add enough water to cover them. Bring to a boil and cook until the potatoes are tender, about 10-15 minutes. Drain and set aside.
2. Step 2: In the same pot, cook the diced sweet onion in butter over medium heat until soft and translucent, about 5 minutes. Stir in the flour and cook for another 1-2 minutes to form a roux.
3. Step 3: Gradually whisk in the chicken stock and cold water, stirring constantly to avoid lumps. Bring the mixture to a simmer until it thickens slightly.
4. Step 4: Add the cooked potatoes back into the pot. Use a potato masher or fork to gently mash some of the potatoes for a creamier texture, leaving some chunks for bite.
5. Step 5: Stir in the heavy cream, cheddar cheese, and half of the crumbled bacon. Cook until the cheese is melted and the soup is heated through.
6. Step 6: Taste and adjust seasoning with salt and pepper if needed. Serve the soup topped with the remaining bacon and diced green onions.

Tips & Variations

• For extra flavor, use smoked cheddar or add a pinch of smoked paprika.
• Swap chicken stock for vegetable broth to make the soup meat-free, but keep the bacon topping for crunch.
• If you prefer a thicker soup, mash more potatoes or add an extra tablespoon of flour in step 2.
• Top with sour cream or shredded cheese for added richness.

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 frequently to prevent sticking. You may need to add a splash of water or cream to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Fresh potatoes work best for texture, but you can use frozen diced potatoes. Just adjust the boiling time as needed until they are tender.

Is this soup suitable for freezing?

You can freeze the soup, but the cream may separate upon thawing. To reduce this, stir well and reheat slowly. It’s best to freeze without the cream and add it fresh when reheating.

Outback Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

A creamy, comforting Outback-style potato soup loaded with tender potatoes, crispy bacon, sharp cheddar cheese, and a rich, buttery base. Perfect for chilly days, this hearty soup blends classic flavors into a smooth, satisfying dish topped with fresh green onions and extra cheese.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• Water (enough to cover the potatoes and boil)
• 4 large russet or golden potatoes
• 2 1/2 cups chicken stock (or chicken broth)
• 1 cup cold water
• 1/2 cup butter
• 1/3 cup all-purpose flour
• 3/4 cups heavy whipping cream

Toppings & Flavorings

• 8 slices of bacon (cooked and crumbled)
• 3/4 cups cheddar cheese (plus more for topping, optional)
• 1/4 cup green onion (diced)
• 1/2 sweet yellow onion (diced, optional)

Instructions

1. Boil the Potatoes: Peel and cut the potatoes into evenly sized chunks. Place them in a pot and add enough water to cover them. Bring the water to a boil and cook the potatoes until they are tender and easily pierced with a fork, about 15-20 minutes. Drain and set aside.
2. Prepare the Soup Base: In a large pot, melt the butter over medium heat. Add the diced sweet yellow onion if using, and cook until softened and translucent, about 5 minutes. Stir in the all-purpose flour to create a roux, cooking for 2-3 minutes to remove the raw flour taste.
3. Add Liquids: Gradually whisk in the chicken stock and cold water, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it begins to thicken, about 5-7 minutes.
4. Combine Potatoes and Cheese: Add the cooked potatoes to the pot. Using a potato masher or fork, partially mash the potatoes into the broth to create a creamy texture with some chunkiness remaining. Stir in the 3/4 cup cheddar cheese and heavy whipping cream until melted and smooth. Heat until warmed through but do not boil.
5. Finish and Serve: Season with salt and pepper to taste. Ladle the soup into bowls and top with crispy crumbled bacon, diced green onions, and extra cheddar cheese if desired. Serve hot and enjoy!

Notes

• For a thicker soup, mash more of the potatoes before adding cheese and cream.
• You can substitute vegetable broth for a vegetarian option, but omit bacon accordingly.
• Adjust cheese amount to your taste preference; extra sharp cheddar adds more flavor.
• Adding diced yellow onion is optional but adds depth to the soup’s flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop to avoid curdling the cream.

Keywords: potato soup, bacon soup, cheddar potato soup, creamy potato soup, Outback style soup