Introduction

Outback-Style Potato Soup is a rich, creamy comfort food classic that warms you from the inside out. Packed with tender potatoes, sharp cheddar, and crispy bacon, this soup is perfect for cozy nights or casual gatherings. Its indulgent texture and bold flavors make it a beloved favorite for any home cook.

A white bowl filled with creamy soup containing visible chunks of yellow and light brown potatoes, orange carrot slices, and green herbs scattered throughout. The soup has a smooth, thick texture with small specks of black pepper and herbs floating on the surface. Around the bowl are whole yellow potatoes, a red tomato, star anise, fresh green leaves, and some coarse salt in a small spoon, all placed on a white marbled surface. The image is bright and clear, showing the fresh ingredients and comforting texture of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Water (enough to cover the potatoes for boiling)

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 extra for topping)

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

Instructions

Step 1: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Drain and set aside.

Step 2: In a large pot, combine chicken stock, sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a simmer over medium heat and cook for 20 minutes.

Step 3: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly until a smooth roux forms. Cook for 2–3 minutes, stirring continuously.

Step 4: Gradually whisk the roux into the simmering soup base, stirring until the mixture thickens and is smooth.

Step 5: Stir in the heavy cream and let the soup simmer for another 20 minutes, stirring occasionally.

Step 6: Gently fold in the cooked potatoes and heat through.

Step 7: Serve the soup hot, topped with additional shredded cheddar cheese, crispy bacon bits, and diced green onions.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch when making the roux.

Try turkey bacon and milk instead of heavy cream for a lighter variation.

Omit bacon and use vegetable broth for a vegetarian-friendly soup; adding sautéed mushrooms can boost flavor.

Use an immersion blender for a smooth texture or leave potato chunks for a rustic feel.

Always use freshly grated cheddar cheese to ensure smooth melting and better flavor.

FAQs

Can I use other types of potatoes?

Yes, russet potatoes give a fluffy texture while Yukon Golds offer a creamier, buttery flavor. Both work well depending on your texture preference.

How can I make this soup vegan?

Replace butter with plant-based margarine, use vegetable broth, omit bacon, and substitute heavy cream with coconut cream or another dairy-free alternative.