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outback potato soup 2026 04 16 202009 683x1024 1

Outback Potato Soup

A creamy and comforting potato soup with a delightful smoky flavor from bacon, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large russet or golden potatoes Diced into bite-sized pieces
  • 8 slices bacon Cooked and crumbled
  • 2.5 cups chicken stock Can substitute with chicken broth
  • 1 cup cold water
  • 3/4 cup cheddar cheese Plus more for topping (optional)
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter Melted
  • 1/3 cup all-purpose flour
  • 1/4 cup green onion Diced
  • 1/2 medium sweet yellow onion Diced (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • enough as needed water To cover the potatoes for boiling

Method
 

Preparation
  1. Dice the potatoes into bite-sized pieces and boil them in enough water until tender. Set aside.
  2. In a large pot, combine chicken stock, diced onions, salt, pepper, and cold water. Bring to a simmer over medium heat and cook for about 20 minutes.
Cooking
  1. In a separate saucepan, melt 1/2 cup of butter over medium heat, then whisk in 1/3 cup of flour gradually until smooth. Cook the roux for a couple of minutes.
  2. Slowly add the roux to the simmering broth, whisking to prevent lumps, then stir in 3/4 cup of heavy cream.
  3. Allow the soup to simmer for another 20 minutes, stirring occasionally.
  4. Gently add the cooked potatoes and stir in evenly.
  5. Ladle the soup into bowls and garnish with bacon bits, cheddar cheese, and green onions.

Notes

Store leftovers in an airtight container for up to three days, or freeze for up to three months. Reheat with a splash of water or cream.