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Outback Potato Soup Classic

Outback Potato Soup Classic - Creamy Bacon Loaded Comfort Bowl
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Creamy potato soup with bacon, cheese, and green onion delivers the ultimate savory comfort in every spoonful. Perfect for cold days and can be prepared a day in advance.

Ingredients

Scale
  • 4 large russet or golden potatoes, peeled and 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)
  • 1/4 cup green onion, diced
  • 3/4 cup heavy whipping cream
  • 1/2 cup unsalted butter
  • 3/4 cup shredded cheddar cheese, plus extra for garnish
  • 8 slices bacon, cooked and crumbled (prepare in advance or while potatoes boil)
  • Additional green onions, finely chopped, for garnish
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Peel and dice the potatoes into bite-sized pieces. Place them in a large saucepan, cover with water, and bring to a boil over medium-high heat. Cook until tender when pierced, about 12-15 minutes. Drain and set aside.
  2. In a separate large pot, add chicken stock, cold water, diced sweet onion (if using), diced green onion, salt, and black pepper. Bring to a gentle simmer over medium heat and allow to cook for 20 minutes to enable the flavors to meld.
  3. In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until a smooth, light golden paste forms and the raw flour flavor cooks out, about 2-3 minutes.
  4. Slowly pour the roux into the simmering broth in a thin stream while continuously whisking the broth. Stir thoroughly to integrate and thicken without forming lumps. The soup should coat the back of a spoon when properly thickened. Continue to simmer over medium heat.
  5. Add the heavy whipping cream, mixing gently to combine. Allow the soup base to simmer for an additional 20 minutes, stirring occasionally for even consistency.
  6. Return the cooked, diced potatoes to the soup. Stir in the shredded cheddar cheese and half of the crumbled bacon. Mix well so ingredients are evenly distributed.
  7. Ladle into serving bowls and top with remaining bacon, extra cheddar cheese, and additional green onions. Serve hot for best texture and flavor.

Notes

  • For extra depth, prepare the soup a day in advance to allow flavors to fully develop. Warm gently to 165°F before serving.
  • Contains dairy (milk, cheese, butter), wheat (gluten), and pork (bacon).
  • Cook bacon in oven at 400°F for 15-20 minutes for perfectly crispy results.
  • Stir constantly when making the roux to prevent lumps. The roux should be light golden, not brown.

Nutrition

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