Outback Potato Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://bitesizedbenny.com/outback-potato-soup-recipe/
