Introduction

Outback Potato Soup is a rich and creamy comfort food classic that’s perfect for chilly days. Loaded with tender potatoes, sharp cheddar, crispy bacon, and a velvety broth, this hearty soup brings warmth and satisfaction to any meal. Its indulgent flavors and smooth texture make it a crowd-pleaser for casual dinners or cozy gatherings.

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 cup cheddar cheese (plus extra for topping)

3/4 cup 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 water until tender. Drain and set aside.

Step 2: In a large pot, combine chicken stock, sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Simmer over medium heat for 20 minutes to develop flavor.

Step 3: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly until a smooth roux forms. Cook for 2 to 3 minutes without browning.

Step 4: Gradually whisk the roux into the simmering soup base, stirring until the soup thickens and becomes smooth.

Step 5: Stir in the heavy cream and continue to simmer for another 20 minutes, stirring occasionally to prevent sticking.

Step 6: Gently fold in the cooked potatoes, being careful not to mash them completely to maintain some texture.

Step 7: Serve the soup hot, topped with shredded cheddar cheese, crispy bacon bits, and diced green onions for a fresh finish.

Tips & Variations

For extra flavor, sauté the yellow onion in butter before adding it to the broth.

Use smoked bacon for a deeper, smoky taste that complements the richness of the soup.

To lighten the soup, substitute half-and-half for heavy cream or reduce the butter slightly.

Try adding a pinch of smoked paprika or cayenne pepper for a subtle kick.

For a vegetarian version, replace chicken stock with vegetable broth and omit bacon, adding sautéed mushrooms for texture.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Reheat it slowly on the stove before serving to preserve the creamy texture.

Can I freeze Outback Potato Soup?

Freezing is possible but may affect the texture of the potatoes and cream. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring well before serving.