Name: Outback Potato Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: Water, enough to cover the potatoes and boil; 4 large russet or golden potatoes, diced; 8 slices of bacon, cooked and crumbled; 2½ cups chicken stock (or chicken broth); 1 cup cold water; ¾ cup cheddar cheese (plus more for topping, optional); ¾ cup heavy whipping cream; ½ cup butter; ⅓ cup all-purpose flour; ¼ cup green onion, diced; ½ sweet yellow onion, diced (optional); ½ tsp salt; ½ tsp ground black pepper

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There’s something undeniably comforting about a warm, creamy bowl of potato soup. Whether you’re battling a chilly evening or simply craving a hearty meal, this Outback Potato Soup is sure to hit the spot.

Packed with tender potatoes, crispy bacon, and a rich, velvety broth, it’s the kind of dish that feels like a warm hug in every bite. Best of all? It’s surprisingly easy to make at home, and the results are restaurant-quality. Let’s dive into the recipe!

Why You’ll Love This Recipe

This potato soup is not just any soup—it’s a bowl of indulgence. The creamy base is perfectly seasoned, while the toppings of crispy bacon, melted cheese, and green onions add layers of flavor and texture. Plus, it’s a one-pot wonder (minus the roux), making cleanup a breeze. Whether you’re cooking for your family or hosting friends, this recipe is guaranteed to impress.

Ingredients You’ll Need

Here’s everything you’ll need to whip up this comforting dish:

4 large russet or golden potatoes: The stars of the show! These potatoes become tender and buttery when cooked.
8 slices of bacon: Cooked and crumbled for that smoky, savory crunch.
2 1/2 cups chicken stock: You can also substitute chicken broth for a slightly lighter flavor.
1 cup cold water: Used to simmer the soup and balance the flavors.
3/4 cup cheddar cheese: Adds richness to the soup, with extra for topping if desired.
3/4 cup heavy whipping cream: For that luxurious creaminess.
1/2 cup butter: Forms the base of the roux, which thickens the soup.
1/3 cup all-purpose flour: Combines with the butter to create the roux.
1/4 cup green onion: Diced and used as a garnish for freshness.
1/2 sweet yellow onion (optional): Adds a subtle sweetness to the broth.
1/2 teaspoon salt: To enhance the flavors.
1/2 teaspoon ground black pepper: For a touch of warmth and spice.

Step-by-Step Instructions

Making this soup is as easy as boiling potatoes and stirring a pot—promise! Here’s how to do it:

Step 1: Prep Your Potatoes

Start by peeling and dicing your potatoes into bite-sized pieces. Place them in a pot, cover with water, and boil until tender. This should take about 10–15 minutes. Once cooked, drain the potatoes and set them aside.

Step 2: Build the Base

In a large pot, combine the chicken stock, diced sweet yellow onion (if using), salt, pepper, and cold water. Bring this mixture to a gentle simmer over medium heat. Let it cook for about 20 minutes so the flavors can meld together.

Step 3: Make the Roux

While the broth simmers, melt 1/2 cup of butter in a separate saucepan over medium heat. Once melted, gradually whisk in 1/3 cup of flour until you achieve a smooth paste. Let this roux cook for 2–3 minutes to eliminate any raw flour taste.

Step 4: Thicken the Soup

Slowly whisk the roux into the simmering broth. Stir continuously to prevent lumps from forming. You’ll notice the soup begin to thicken into a creamy consistency.

Step 5: Add Creamy Goodness

Pour in 3/4 cup of heavy whipping cream and stir gently. This step takes your soup from delicious to downright decadent.

Step 6: Simmer Away

Allow the soup to simmer for an additional 20 minutes, stirring occasionally. This extra time lets all the flavors come together beautifully.

Step 7: Add Potatoes

Once your soup has thickened and simmered, gently fold in the cooked diced potatoes. Stir well to distribute them evenly throughout the soup.

Step 8: Garnish & Serve

Ladle the soup into bowls and top each serving with shredded cheddar cheese, crispy bacon bits, and freshly chopped green onions. These garnishes not only make the dish visually appealing but also add bursts of flavor with every bite.

Tips for Success

Choose the Right Potatoes: Russet or golden potatoes work best because they’re starchy and break down slightly, adding to the creaminess of the soup.
Cook Bacon Ahead of Time: For convenience, cook and crumble your bacon before starting the soup. You can even save some bacon grease to sauté your onions for added flavor!
Make It Your Own: Feel free to customize this recipe by adding ingredients like garlic, celery, or even shredded carrots for extra depth.

Serving Suggestions

This Outback Potato Soup pairs wonderfully with crusty bread or homemade biscuits for dipping. For a lighter option, serve it alongside a fresh green salad. And don’t forget to have extra toppings on hand—no one will say no to more cheese or bacon!

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, do so gently over low heat and add a splash of milk or cream if needed to restore the creamy consistency.

Why This Recipe Works

The magic of this recipe lies in its balance of flavors and textures. The creamy soup base is rich but not overwhelming, thanks to the combination of chicken stock and heavy cream. The potatoes are tender yet hearty, while the crispy bacon and fresh green onions add contrast in both flavor and texture. It’s comfort food at its finest!

Final Thoughts

There’s no denying that potato soup is a classic comfort food, but this Outback-inspired version takes it to another level. Perfect for weeknight dinners or cozy weekend meals, it’s a dish that brings people together around the table. So grab your apron, gather your ingredients, and get ready to enjoy a bowl of pure comfort—no restaurant reservation required!

Let us know if you try this recipe! We’d love to hear how it turned out for you—and don’t forget to share your favorite toppings or creative twists in the comments below. Happy cooking!