Description
Outback Potato Soup is a rich, creamy comfort food classic packed with buttery potatoes, crispy bacon, and melty cheddar cheese. This homemade version brings restaurant-quality goodness straight to your kitchen, making it a perfect go-to for cozy family dinners, busy weeknights, or satisfying comfort food cravings.
Ingredients
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Water (enough to cover 4 large potatoes)
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4 large russet or golden potatoes, peeled and diced
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8 slices bacon, cooked and crumbled
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2 1/2 cups chicken stock
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1 cup cold water
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3/4 cup cheddar cheese, shredded (plus extra for topping)
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3/4 cup heavy whipping cream
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1/2 cup butter
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1/3 cup all-purpose flour
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1/4 cup green onions, diced
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1/2 sweet yellow onion, diced (optional)
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1/2 tsp salt
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1/2 tsp ground black pepper
Instructions
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Boil diced potatoes in a large pot of water for 10-12 minutes until fork-tender. Drain and set aside.
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In another pot, simmer chicken stock, cold water, sweet yellow onion (optional), salt, and pepper over medium heat for 20 minutes.
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In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden and smooth.
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Gradually whisk the roux into the simmering broth. Stir in heavy cream and let simmer on low heat for 20 minutes, stirring occasionally.
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Add the cooked potatoes back into the pot, stirring gently.
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Ladle soup into bowls and top with shredded cheddar, crispy bacon, and green onions.
Notes
Bake the bacon in the oven for mess-free crispiness.
Add extra cheddar to the soup base if desired for extra cheesiness.
Soup thickens as it cools—add a splash of stock when reheating.
For a kick, stir in a dash of cayenne or a dollop of sour cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: American