Dinner

Outback Potato Soup Recipe

ByLily Cross January 18, 2026January 18, 2026

Introduction

Outback Potato Soup is a rich and creamy comfort food that’s perfect for chilly days. Loaded with tender potatoes, smoky bacon, and a velvety broth, this soup will quickly become a family favorite.

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

Instructions

Step 1: Dice the potatoes into bite-sized pieces and boil them until tender. Once cooked, set them 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: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour to create a smooth roux.
Step 4: Slowly add the roux to the simmering broth while whisking continuously. Continue to cook until the soup thickens.
Step 5: Stir in the heavy whipping cream and allow the soup to simmer for an additional 20 minutes to develop flavor.
Step 6: Fold in the cooked potatoes and gently stir to combine. Serve the soup hot, garnished with crumbled bacon, cheese, and green onions if desired.

Tips & Variations

For extra richness, add shredded cheddar cheese right before serving.
Use turkey bacon as a leaner alternative without sacrificing flavor.
If you prefer a smoother texture, blend part of the soup before adding the potatoes back in.

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. If the soup thickens too much, thin it with a little extra chicken stock or cream.

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 make this soup vegetarian?

Yes, substitute the chicken stock with vegetable stock and omit the bacon, or use a plant-based bacon alternative for smoky flavor.

Can I prepare the soup in advance?

Absolutely. The soup can be made a day ahead and reheated before serving. Just add fresh toppings like bacon and green onions right before eating for the best texture.