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Creamy Outback Potato Soup served in a bowl with garnishes

Outback Potato Soup

A creamy and comforting potato soup with rich flavors from bacon, cheddar cheese, and a velvety broth.
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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 russet or golden potatoes
  • 8 slices bacon (cooked and crumbled)
  • 2.5 cups chicken stock (or chicken broth)
  • 1 cup cold water to mix with broth
  • 3/4 cup cheddar cheese (plus more for topping) optional topping
  • 3/4 cup heavy whipping cream
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/4 cup green onion (diced) for garnish
  • 1/2 sweet yellow onion (diced, optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Method
 

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

Notes

You can customize your soup by adding toppings such as more cheese or fresh herbs. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.