Dinner

Outback Potato Soup Recipe

ByAndria Russo January 19, 2026January 19, 2026

Introduction

This Outback Potato Soup is a rich and creamy delight, perfect for warming up on a chilly day. Packed with tender potatoes, smoky bacon, and a velvety broth, it’s a comforting bowl that feels like a homemade hug.

The image shows a bowl of creamy potato soup with a smooth pale yellow base, filled with small chunks of light yellow potatoes. On top, there are bright orange shredded cheese pieces, scattered crispy brown bacon bits, and small green chives sprinkled evenly. The bowl is a white ceramic bowl, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large russet or golden potatoes
8 slices of bacon, cooked and crumbled
2 1/2 cups chicken stock
3/4 cup heavy whipping cream
1/2 cup butter
1/3 cup all-purpose flour
Salt and pepper to taste

Instructions

Step 1: Dice the potatoes into bite-sized pieces and boil them until tender, then set aside.
Step 2: In a large pot, combine the chicken stock, diced onions, salt, pepper, and water; simmer for about 20 minutes to build flavor.
Step 3: In a separate saucepan, melt the butter over medium heat, then gradually whisk in the flour to create a roux.
Step 4: Add the roux to the simmering broth while whisking continuously until the mixture thickens.
Step 5: Stir in the heavy cream and let the soup simmer for an additional 20 minutes.
Step 6: Fold in the cooked potatoes and serve hot, garnished with cheese, bacon bits, and green onions.

Tips & Variations

For extra flavor, sauté the onions before adding them to the broth.
Use smoked paprika or cayenne pepper to add a subtle smoky or spicy kick.
Swap chicken stock for vegetable broth to make a vegetarian-friendly version (omit bacon or use plant-based bacon).
Leftover soup can be blended partially for a creamier texture while still keeping some potato chunks.

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 prevent scorching. You can also freeze the soup for up to 2 months; thaw in the fridge overnight before reheating.

How to Serve

The image shows a bowl of thick, creamy soup with a pale yellow color. The soup has pieces of boiled potato floating near the surface. On top, there is a layer of shredded orange cheese and small chunks of browned bacon scattered around. Bright green chopped chives add a fresh pop of color. The soup appears rich and smooth with small black pepper specks sprinkled over it. The bowl is white, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, both russet and golden potatoes work best due to their starch content, but you can use Yukon Gold or red potatoes if preferred. They may alter the texture slightly.

Can I make this soup dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use coconut cream or another non-dairy cream instead of heavy whipping cream. Adjust seasoning accordingly.