Dinner

Outback Potato Soup Recipe

ByVictor Layne January 19, 2026January 19, 2026

Introduction

This Outback Potato Soup is a rich and comforting dish perfect for chilly days. Creamy and hearty, it combines tender potatoes with savory bacon and a smooth, flavorful broth. It’s an easy recipe that warms both the body and soul.

A bowl of creamy soup with a light beige color fills most of the frame, served in a white bowl with a blue rim. The soup contains chunks of white potato and golden-brown crispy bacon pieces scattered on top. There are thin strands of shredded orange cheddar cheese and small chopped bright green chives sprinkled over the surface, adding color contrast. A metal spoon rests inside the bowl on the right side. Below the bowl are two pieces of toasted light brown bread with airy holes. In the background, a white bowl with chopped green chives and another white bowl with shredded cheddar cheese are partially visible on a white marbled texture. 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
Optional garnishes: shredded cheese, green onions

Instructions

Step 1: Dice the potatoes into bite-sized pieces and boil them in water until tender. Drain and set aside.
Step 2: In a large pot, combine the chicken stock, diced onions, salt, pepper, and a bit of water. Bring to a simmer and cook for about 20 minutes.
Step 3: Meanwhile, in a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour to create a smooth roux, cooking until lightly golden.
Step 4: Slowly whisk the roux into the simmering broth, stirring continuously until the mixture thickens.
Step 5: Stir in the heavy whipping cream and let the soup simmer for an additional 20 minutes to develop flavor.
Step 6: Fold in the cooked potatoes and heat through. Serve the soup hot, garnished with crumbled bacon, shredded cheese, and green onions if desired.

Tips & Variations

For a smoother texture, mash some of the potatoes before adding them back to the soup.
You can substitute sour cream for heavy cream for a tangier flavor.
Add cooked corn or chopped celery for extra texture and flavor.
Use low-sodium chicken stock to better control the salt level.

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 sticking. If the soup thickens too much upon cooling, add a splash of chicken stock or water when reheating.

How to Serve

A creamy soup fills a white bowl with a blue rim, featuring small white potato chunks in a thick, pale beige broth. On top, there are scattered pieces of crispy, reddish-brown bacon, bright orange shredded cheddar cheese, and small chopped green chives, adding color contrast. A silver spoon dipped in the soup rests on the right side of the bowl. Near the bowl, slices of light golden bread with a porous texture lie on a white marbled surface, and in the background, a bowl of chopped green chives and another of shredded cheddar cheese sit slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, while russet or golden potatoes work best for their texture, you can use red potatoes or Yukon Golds as a substitute. Just keep in mind that some potatoes may break down more during cooking, affecting the soup’s consistency.

Is it possible to make this soup vegetarian?

To make a vegetarian version, replace the chicken stock with vegetable broth and omit the bacon or use a vegetarian bacon alternative. You can also add smoked paprika for a smoky flavor.