Description
Outback-Style Potato Soup is a rich and creamy comfort food staple inspired by the popular restaurant version. This hearty soup features tender potatoes simmered in a savory chicken broth base thickened with a butter and flour roux, then enriched with heavy cream and sharp cheddar cheese. Topped with crispy bacon bits and fresh green onions, it offers layers of flavor and textures that make it perfect for chilly evenings, family dinners, or cozy gatherings. Adaptable and satisfying, this recipe delivers indulgent warmth in every bowl.
Ingredients
Scale
Soup Base
- 4 large russet or golden potatoes, diced into bite-sized pieces
- Water, enough to cover potatoes for boiling
- 2 1/2 cups chicken stock or chicken broth
- 1 cup cold water
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Roux and Cream Addition
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 3/4 cup heavy whipping cream
Cheese and Toppings
- 3/4 cup cheddar cheese, shredded (plus extra for topping)
- 8 slices bacon, cooked and crumbled
- 1/4 cup green onion, diced
Instructions
- Prepare the Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot of water, ensuring the water fully covers the potatoes. Boil the potatoes until tender, then drain and set aside.
- Create the Soup Base: In a large pot, combine the chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring the mixture to a simmer over medium heat and let it cook gently for 20 minutes to develop flavor.
- Make the Roux: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the all-purpose flour while stirring constantly, forming a smooth roux. Continue cooking for 2 to 3 minutes to remove the raw flour taste and achieve a light golden color.
- Thicken the Soup: Gradually whisk the roux into the simmering soup base, stirring continuously to combine it smoothly and allow the soup to thicken evenly.
- Add Cream and Simmer: Stir in the heavy whipping cream into the thickened soup. Continue simmering the soup gently for another 20 minutes, stirring occasionally to prevent sticking and ensure the flavors meld properly.
- Incorporate Potatoes: Gently fold the boiled potatoes into the creamy soup base, distributing them evenly without breaking them apart.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with additional shredded cheddar cheese, crispy bacon bits, and diced green onions for vibrant flavor and texture contrast. Serve immediately while warm.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour or cornstarch for the roux.
- To lighten the recipe, use milk instead of heavy cream and replace traditional bacon with turkey bacon.
- Vegetarian option: omit bacon and use vegetable broth instead of chicken stock; add sautéed mushrooms or smoked paprika for depth.
- For a smoother texture, use an immersion blender to puree part of the soup before adding potatoes.
- Freshly grate cheddar cheese for the best melting and flavor; pre-shredded cheese may contain anti-caking agents.
- Russet potatoes yield a fluffier texture, while Yukon Gold potatoes provide a creamier, buttery mouthfeel.
- Simmer the soup gently to avoid curdling the dairy and ensure rich flavor development.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Outback potato soup, creamy potato soup, loaded potato soup, bacon cheddar potato soup, comfort food soup, easy potato soup recipe
