Outback Potato Soup Recipe

Introduction

This Outback Potato Soup is a rich and creamy comfort food classic, perfect for chilly days. Loaded with tender potatoes, savory bacon, and melted cheese, it’s a warm bowl of deliciousness that’s easy to make at home.

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

1. Step 1: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Drain and set aside.
2. 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 let the flavors meld.
3. Step 3: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour to form a smooth paste (roux) and cook for a couple of minutes to remove the raw flour taste.
4. Step 4: Slowly whisk the roux into the simmering broth, stirring continuously to avoid lumps and thicken the soup.
5. Step 5: Pour in the heavy cream, stirring gently to combine and further enrich the soup.
6. Step 6: Let the soup simmer for another 20 minutes, stirring occasionally to prevent sticking and enhance flavor melding.
7. Step 7: Add the cooked diced potatoes to the pot and stir well to distribute evenly.
8. Step 8: Ladle the soup into bowls and garnish with cheddar cheese, crispy bacon bits, and chopped green onions for added flavor and texture.
9. Step 9: Serve hot and enjoy the cozy, creamy goodness of this comforting potato soup.

Tips & Variations

• For extra richness, stir in a little sour cream or cream cheese before serving.
• Feel free to substitute sharp cheddar with Colby or Monterey Jack cheese for a milder taste.
• Add a pinch of smoked paprika or cayenne pepper to the roux for a subtle smoky heat.
• Use vegetable broth to make this soup vegetarian-friendly, skipping the bacon garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, it actually tastes better the next day as the flavors develop. Just keep it refrigerated and reheat gently before serving.

Can I freeze Outback Potato Soup?

Freezing is possible but may affect the texture due to the cream and potatoes. If you freeze it, thaw slowly in the fridge and reheat gently, stirring well to combine.

Outback Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This rich and creamy Outback Potato Soup combines tender potatoes, crispy bacon, sharp cheddar cheese, and a luscious cream base for a comforting and flavorful meal that’s perfect for chilly days or anytime you crave a hearty bowl of soup.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• Water (enough to cover the potatoes and boil)
• 4 large russet or golden potatoes, diced into bite-sized pieces
• 8 slices of bacon, cooked and crumbled
• 2 1/2 cups chicken stock or 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

1. Boil Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot with enough water to cover. Boil until tender, then drain and set aside for later use.
2. Simmer Broth and Onions: In a large pot, combine the chicken broth, diced sweet onion (if using), diced green onions, salt, pepper, and cold water. Bring to a gentle simmer over medium heat and cook for about 20 minutes to blend the flavors.
3. Make Roux: In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of all-purpose flour until a smooth paste forms. Cook for a couple of minutes to eliminate the raw flour taste.
4. Thicken Soup: Slowly whisk the roux mixture into the simmering broth, stirring continuously to prevent lumps. This will thicken the soup to a creamy consistency.
5. Add Cream: Pour in about 3/4 cup of heavy whipping cream and stir gently to enrich and add creaminess to the soup.
6. Simmer Soup: Let the soup simmer for another 20 minutes, stirring occasionally to keep it from sticking to the bottom and to allow flavors to meld further.
7. Add Potatoes: Gently stir in the cooked diced potatoes, distributing them evenly throughout the soup.
8. Serve and Garnish: Ladle the soup into bowls and top with additional Colby-Monterey Jack cheese, crispy crumbled bacon, and chopped green onions to add flavor and visual appeal.
9. Enjoy Hot: Serve immediately while hot for the best comforting and creamy potato soup experience.

Notes

• For a thicker soup, cook the soup a bit longer after adding the roux.
• Substitute heavy cream with half-and-half for a lighter version.
• Use vegetable broth to make this recipe vegetarian (omit bacon or substitute with vegetarian bacon).
• Potatoes can be peeled or left with skins on based on preference.
• Ensure to cook bacon until crispy for the best texture in toppings.

Keywords: outback potato soup, creamy potato soup, bacon potato soup, easy potato soup recipe, comfort food soup