Dinner

Outback Potato Soup Recipe

ByMarina Montclair December 19, 2025December 19, 2025

Introduction

Outback-Style Potato Soup is a creamy, comforting classic perfect for chilly days. This rich soup combines tender potatoes, sharp cheddar, and savory seasonings to create a satisfying bowl of warmth. With indulgent toppings like crispy bacon and green onions, it’s an irresistible treat for family and friends.

Ingredients

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes
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 enough water to cover until tender, about 10-15 minutes. Drain and set aside.
Step 2: In a large pot, combine the chicken stock, diced 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 continuously until the mixture thickens and becomes smooth.
Step 5: Stir in the heavy whipping cream and continue to simmer the soup for another 20 minutes, stirring occasionally to prevent sticking.
Step 6: Gently fold the cooked potatoes into the soup. Heat through for several minutes but avoid breaking the potatoes apart.
Step 7: Serve the soup hot, garnished with shredded cheddar cheese, crisp bacon bits, and diced green onions for added flavor and texture.

Tips & Variations

For extra richness, add a splash of sour cream or swap half the chicken stock for vegetable stock to suit dietary preferences.
If you prefer a chunkier texture, reserve some potato pieces before mashing and stir them back in at the end.
Use smoked paprika or a dash of cayenne pepper to give the soup a subtle smoky or spicy kick.
For a vegetarian version, substitute vegetable broth for chicken stock and omit bacon toppings.

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 maintain a creamy texture. Avoid boiling after reheating to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with creamy white soup that has visible chunks of yellow potatoes and orange carrot slices floating throughout. The soup is sprinkled with small green herbs, black pepper, and some whole spices like seeds and berries, giving texture and color on the surface. Around the bowl on a white marbled surface are whole yellow potatoes, a red tomato, some green herbs, and star anise pieces scattered casually, adding to the fresh and natural look of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, russet or golden potatoes work best as they become soft and creamy when cooked, but Yukon Gold or even red potatoes can be used if preferred, though the texture may vary slightly.

Is it possible to make this soup dairy-free?

You can substitute the heavy cream and butter with coconut milk and dairy-free margarine or oils. Use a dairy-free cheese alternative or omit cheese altogether, though the soup will have a different texture and flavor.