A Creamy Bowl of Bliss Awaits!

Let’s be real: nothing warms the soul quite like a bowl of creamy potato soup. Imagine the rich, buttery aroma wafting through your kitchen as you stir together buttery potatoes, crispy bacon, and a velvety broth that feels like a warm hug on a chilly evening. This Outback Potato Soup is a cozy delight — quick, easy, and oh-so-satisfying that it’s practically a future classic in your recipe book.

Why Make This Recipe

You’ll appreciate how this soup takes comfort food to a new level with a few key perks:

Easy Cleanup: It’s a one-pot wonder, meaning less time washing dishes and more time enjoying your delicious creation.
Affordable Ingredients: You probably already have most of these ingredients hanging out in your kitchen, so it won’t break the bank.
Family-Friendly: Kids love it, adults adore it, and let’s face it—everyone insists on seconds!

How could you say no to creamy goodness that satisfies all ages? 😋

Ingredients

You don’t need fancy stuff — just these basics!

Water (enough to cover the potatoes and boil)
4 large russet or golden potatoes
8 slices of bacon (cooked and crumbled)
2 1/2 cups chicken stock (or 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
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

Directions

Dice the potatoes into bite-sized pieces and boil them until tender. Set aside.
In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring to a simmer over medium heat and cook for about 20 minutes.
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 paste and cook for a couple of minutes.
Slowly incorporate the roux into the simmering broth while whisking to avoid lumps.
Pour in 3/4 cup of heavy cream and stir.
Let the soup simmer for another 20 minutes while stirring occasionally.
Add the diced potatoes and stir to mix.
Ladle into bowls and garnish with crispy bacon bits, extra cheddar cheese, and chopped green onions. Serve hot and enjoy!

How to Make Outback Potato Soup (Overview)

Getting this potato soup on your table is as effortless as pie (or soup, in this case).

Start by boiling your potatoes until they’re tender but not mushy. You want chunky bites of goodness, right?
While those are cooking, you’ll create a soup base that’s all about flavor.
The secret lies in making a smooth roux which adds that dreamy thickness, so don’t skip this step!
Finally, give it a good stir and enjoy the heavenly aroma as it simmers on the stove. Pro tip: sprinkle some extra bacon on top because, really, who doesn’t love more bacon? 🥓

How to Serve Outback Potato Soup

This soup is fantastic on its own, but you can elevate your bowl with toppings.

Consider a sprinkle of fresh green onions for a pop of color and flavor.
Top with more cheddar cheese (because there’s never too much cheese, right?) and serve alongside a warm, crusty bread roll.
The contrast of textures and aromatics will have everyone at your table swooning with delight.

How to Store Outback Potato Soup

You’ll probably have some left over, and that’s awesome!

Store the soup in an airtight container in the fridge for up to 3–4 days.
For a longer stash, freeze it for up to 3 months. Just make sure to let it cool completely before freezing.

When you’re ready to indulge again, simply reheat on the stove or in the microwave. Easy peasy!

Tips to Make Outback Potato Soup

Adjust the bacon: Want a vegetarian version? Swap bacon for smoked paprika to get that smoky flavor without the meat.
Keep it chunky: Don’t overboil those potatoes. You want creamy soup with delightful chunks!
Experiment with spices: A pinch of cayenne pepper really kicks up the flavor if you’re feeling adventurous.

Variations

Want to switch things up?

Vegan Twist: Use vegetable broth, swap in vegan butter, and use cashew cream instead of heavy cream for a plant-based version.
Cheesy Jalapeño: Add diced jalapeños and extra cheese for a spicy kick that will warm you up.

FAQs

Can I use red potatoes instead?
Absolutely! Red potatoes can work, just know they might give the soup a different texture.

How do I make this soup ahead of time?
You can prepare everything up until the final simmering step. Store it in the fridge and just finish cooking when you’re ready to serve.

Can I freeze this soup?
Yes, but keep in mind the cream might change texture. Reheat slowly and stir gently to bring it back together.

📌 Pin this recipe for your next cozy dinner night!