Dinner

Outback Potato Soup Recipe

ByGabriel Langdon December 20, 2025December 20, 2025

Introduction

Outback-Style Potato Soup is a creamy, comforting classic perfect for chilly days. This rich, hearty soup combines tender potatoes, sharp cheddar, and a velvety base for a satisfying meal. Topped with crispy bacon and green onions, it’s a crowd-pleaser that’s easy to make at home.

Ingredients

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes
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 the 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 without browning.
Step 4: Gradually whisk the roux into the simmering soup base, stirring continuously until the mixture thickens and becomes smooth.
Step 5: Stir in the heavy cream and simmer the soup for another 20 minutes, stirring occasionally to prevent sticking.
Step 6: Gently fold the cooked potatoes into the soup, allowing them to warm through.
Step 7: Serve the soup hot, topped with shredded cheddar cheese, crispy bacon bits, and diced green onions for garnish.

Tips & Variations

For extra flavor, sauté the sweet yellow onion in butter before adding the stock and seasonings.
Substitute half-and-half for heavy cream for a lighter soup, though it will be less rich.
Add crumbled bacon or ham inside the soup for a smoky, savory boost.
Use Yukon gold potatoes for a buttery texture or russets for a fluffier soup.
Top with sour cream or chives as an alternative garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to restore creaminess. If the soup thickens too much, add a splash of chicken broth or water to thin it out.

How to Serve

The image shows a white bowl filled with creamy white soup that has visible chunks of yellow potatoes and orange carrot slices floating throughout. The soup is sprinkled with small green herbs, black pepper, and some whole spices like seeds and berries, giving texture and color on the surface. Around the bowl on a white marbled surface are whole yellow potatoes, a red tomato, some green herbs, and star anise pieces scattered casually, adding to the fresh and natural look of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken stock with vegetable broth and omit bacon toppings to keep the soup vegetarian-friendly.

Can I freeze Outback Potato Soup?

You can freeze this soup, but the texture may change slightly due to the dairy content. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove.