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
Water (enough to cover 4 large potatoes)
4 large russet or golden potatoes, peeled and diced
8 slices bacon, cooked and crumbled
2 1/2 cups chicken stock
1 cup cold water
3/4 cup cheddar cheese, shredded (plus extra for topping)
3/4 cup heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
1/4 cup green onions, diced
1/2 sweet yellow onion, diced (optional)
1/2 tsp salt
1/2 tsp ground black pepper
Instructions
Boil diced potatoes in a large pot of water for 10-12 minutes until fork-tender. Drain and set aside.
In another pot, simmer chicken stock, cold water, sweet yellow onion (optional), salt, and pepper over medium heat for 20 minutes.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden and smooth.
Gradually whisk the roux into the simmering broth. Stir in heavy cream and let simmer on low heat for 20 minutes, stirring occasionally.
Add the cooked potatoes back into the pot, stirring gently.
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