Outback Potato Soup Recipe

Outback Potato Soup is a rich, creamy, and indulgent potato-based soup inspired by the classic flavors of a restaurant favorite. This hearty soup combines tender potatoes, cheddar cheese, bacon, and creamy stock to create a comforting bowl perfect for family dinners, chilly evenings, or meal prep. With a combination of a silky roux, smooth cream, and flavorful broth, this soup captures the essence of traditional potato soup with a restaurant-quality finish.

By carefully layering ingredients and techniques, we ensure every spoonful is creamy, cheesy, and flavorful, with the perfect balance of textures from the potatoes and bacon.

Preparation and Cooking Time

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 36 minutes

Ingredients for Creamy Outback Potato Soup

• Water, enough to cover the potatoes and boil
• 4 large russet or golden potatoes, diced
• 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

Step-by-Step Instructions

1. Begin by dicing the potatoes into bite-sized pieces and boiling them in water until tender. Once cooked, drain and set aside for later.
2. In a large pot, combine chicken stock, diced onions, salt, pepper, and 1 cup of water. Bring to a gentle simmer over medium heat for 20 minutes, allowing the flavors to meld.
3. In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour to form a smooth roux. Cook for 2–3 minutes to remove the raw flour taste.
4. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps and to achieve a smooth, creamy consistency.
5. Stir in 3/4 cups of heavy cream gently, enriching the soup with a luxurious texture.
6. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent sticking and to blend flavors.
7. Add the cooked diced potatoes to the soup and stir until evenly distributed.
8. Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped green onions for added flavor and presentation.

Tips for the Perfect Potato Soup

• Use russet potatoes for a fluffy texture or golden potatoes for a slightly buttery flavor.
• Cook the roux thoroughly to avoid a raw flour taste.
• Customize toppings: additional cheese, sour cream, or chives can elevate flavor.
• The soup keeps well in the fridge for 3–4 days and can be gently reheated on the stovetop.

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