Description

Outback-Style Potato Soup is a creamy, comforting classic inspired by the popular restaurant version. It features tender potatoes simmered in a savory chicken broth base thickened with a buttery roux, enriched with heavy cream and sharp cheddar cheese. Topped with crispy bacon bits and fresh green onions, this hearty soup offers a perfect blend of rich textures and bold flavors—ideal for cozy dinners or casual gatherings.

Ingredients

Scale

Potatoes and Broth

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

Sauce Base and Thickener

1/2 cup butter
1/3 cup all-purpose flour
3/4 cup heavy whipping cream
3/4 cup cheddar cheese, shredded (plus extra for topping)

Flavorings and Toppings

8 slices of bacon, cooked and crumbled
1/4 cup green onion, diced
1/2 sweet yellow onion, diced (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

Prepare the Potatoes: Dice the potatoes into bite-sized pieces. Place them in a pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork. Drain and set aside.
Make the Soup Base: In a large pot, combine chicken stock, sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a simmer over medium heat and cook gently for 20 minutes to develop flavor.
Create the Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly to form a smooth roux. Continue cooking the roux for 2 to 3 minutes until it becomes a pale golden color, which helps cook out the raw flour taste.
Thicken the Soup: Slowly whisk the roux into the simmering soup base, stirring continuously until the mixture thickens and becomes smooth.
Add Cream and Simmer: Stir in the heavy whipping cream. Reduce the heat and let the soup simmer gently for another 20 minutes, stirring occasionally to prevent sticking and ensure flavors meld.
Finish with Potatoes and Toppings: Gently fold in the cooked potatoes, warming them through without breaking them apart. Serve the soup hot, garnished with shredded cheddar cheese, crispy bacon bits, and diced green onions for color and added texture.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch when making the roux.
Use milk instead of heavy cream for a lighter, lower-fat soup.
For a vegetarian adaptation, omit bacon and chicken stock, replacing them with vegetable broth and adding sautéed mushrooms or smoked paprika for depth.
Adjust the texture by choosing russet potatoes for fluffier, chunkier soup or Yukon Golds for creamier, buttery texture.
To achieve a silky smooth soup, use an immersion blender after adding the potatoes.
Always use freshly shredded cheddar cheese to ensure smooth melting and avoid anti-caking agents.
Low and slow simmering helps develop deeper flavors and prevents dairy from curdling.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: potato soup, Outback style soup, creamy potato soup, loaded potato soup, bacon potato soup, comfort food soup, cheddar cheese soup