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Outback Potato Soup

A rich and creamy potato soup topped with crispy bacon, perfect for cozy nights and family dinners.
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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: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 large large russet or golden potatoes Dice into bite-sized pieces
  • 2.5 cups chicken stock or chicken broth Use low sodium for a healthier option
  • 1 cup cold water Added for consistency
  • 1/2 cup butter For making the roux
  • 1/3 cup all-purpose flour For thickening the soup
  • 1/4 cup green onion Diced, for topping
  • 1/2 cup sweet yellow onion Diced, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
Creamy Ingredients
  • 3/4 cup heavy whipping cream Plus more for topping, if desired
  • 3/4 cup cheddar cheese Plus more for topping, optional
  • 8 slices bacon Cooked and crumbled for topping

Method
 

Preparation
  1. Dice the potatoes into bite-sized pieces and boil them in water until tender. Set aside.
  2. In a large pot, combine the chicken stock, diced onions, salt, pepper, and enough water to cover. Bring to a gentle simmer over medium heat.
Cooking
  1. In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until a smooth paste forms. Cook for a couple of minutes to remove the raw flour taste.
  2. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps, and thicken the soup.
  3. Stir in the heavy cream and allow to simmer for an additional 20 minutes, stirring occasionally.
  4. Gently add the cooked potatoes back into the pot, ensuring they are evenly distributed.
Serving
  1. Ladle into bowls and top with cheddar cheese, crumbled bacon, and finely chopped green onions.

Notes

For a lighter soup, swap half the cream with more chicken broth. For spice, add hot sauce or paprika. Leftover soup can be stored in an airtight container in the fridge for 3-4 days; it can be frozen for up to 3 months. Reheat with a splash of cream or water.