There’s something magical about a warm bowl of potato soup that wraps you in comfort and warmth on a chilly day. I vividly remember the first time I tried a creamy potato soup, rich with flavor and topped with crispy bacon. The first spoonful not only filled my belly but also awakened a love for soups that stick to the ribs — and this delicious outback potato soup is a shining example. It’s easy to make, satisfying, and perfect for family gatherings or casual dinners.
What makes this soup truly special is its creamy texture balanced by the savory crunch of bacon and the sharpness of cheddar cheese. It’s everything you crave in a comfort food dish, ideally suited for cold nights or when you just need a little love in a bowl.
Why you’ll love this
- Comforting and hearty for cool weather.
- Quick cooking time, with minimal prep.
- Budget-friendly and easy to make in large batches.
- Freezes well for future cozy meals.
- Versatile ingredients allow for delightful variations.
"This potato soup is the ultimate comfort food — creamy, savory, and downright delicious!"
How this recipe comes together
This outback potato soup starts with boiling potatoes until tender. Next, you combine flavorful broth with aromatic onions, salt, and pepper. Once simmered, a homemade roux is stirred in for thickness and creaminess, followed by heavy cream to enrich the flavor. Finally, you fold in your cooked potatoes and top off each bowl with crispy bacon and cheese before serving.
What you’ll need
- Water (enough to cover the potatoes and boil)
- 4 large russet or golden potatoes
- 8 slices of bacon (cooked and crumbled)
- 2 1/2 cups chicken stock (you can also use chicken broth)
- 1 cup cold water
- 3/4 cup cheddar cheese (plus more for topping optional)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion (diced)
- 1/2 sweet yellow onion (diced optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Ingredient notes & swaps
- Bacon can be substituted with turkey bacon or omitted for a vegetarian version.
- You can use vegetable broth instead of chicken stock for a similar flavor.
- For lighter versions, substitute heavy cream with half-and-half.
Step-by-step instructions
Prepare the potatoes: Dice the potatoes into bite-sized pieces and place them in a pot. Add enough water to cover them and boil until tender. Once cooked, set aside for later use.
Make the broth base: In a large pot, combine the chicken broth, diced onions, salt, pepper, and the cup of cold water. Bring this mixture to a gentle simmer over medium heat and let it cook for about 20 minutes to allow the flavors to meld together.
Prepare the roux: In a separate saucepan, melt the butter. Once melted, gradually whisk in the flour until a smooth paste forms. Allow this roux to cook for a couple of minutes, which helps remove the raw flour taste.
Thicken the soup: Slowly incorporate the roux into the simmering broth, continually whisking to prevent lumps. This will give the soup its rich, creamy consistency.
Add cream: Pour in the heavy cream and stir gently to incorporate it. This makes the soup luscious and creamy.
Simmer the soup: Allow the soup to simmer for an additional 20 minutes. Stir occasionally; this ensures nothing sticks to the pot and the flavors come together beautifully.
Combine with potatoes: Once the soup has thickened, gently add the diced potatoes and stir well to distribute them evenly throughout the soup.
Garnish and serve: Ladle the soup into bowls and garnish each serving with crumbled bacon, a sprinkle of cheddar cheese, and finely chopped green onions.
Pro Tip: For extra creaminess, reserve a few potato pieces, mash them, and stir them back into the soup before serving.
Helpful cooking tips
- Use larger potatoes for more texture and substance in the soup.
- Always check for seasoning after adding cream; it may need a bit more salt.
- Cooking the roux longer can enhance the flavor; just ensure it doesn’t brown too much.
How to plate & pair
Serve this potato soup in wide bowls, ensuring each serving has a generous mound of garnishes. Pair it with a simple green salad or homemade bread for a complete meal.
Keeping leftovers fresh
Store any leftovers in an airtight container in the refrigerator for up to a week. For extended storage, this soup can be frozen for several months. Just remember to cool it down completely before transferring it to freezer-safe containers.
Troubleshooting
- If the soup is too thick: Stir in a bit of chicken broth or water to reach your desired consistency.
- To fix bland flavor: Add more salt or a splash of hot sauce for a kick.
- If it separates: Whisk the soup vigorously over low heat to recombine.
Creative twists
You can add different vegetables like carrots or celery for more flavor and texture. Another interesting variation includes adding in some spices like cayenne for a hint of heat or fresh herbs for a burst of freshness.
Common questions
Can I make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable broth and omit the bacon, or try using a smoky substitute to replicate the flavors.
Can I use different types of cheese?
Yes! You can experiment with various cheeses such as Gouda, Gruyère, or even a spicy pepper jack to give a unique twist to the flavors.
How do I thicken the soup without roux?
You can puree some of the soup in a blender or use an immersion blender to achieve a thick and creamy texture without the roux.
Is this soup gluten-free?
To make the soup gluten-free, substitute the all-purpose flour with a gluten-free blend or cornstarch mixed with a bit of water to thicken the soup.
How do I prevent the soup from becoming mushy?
Be careful not to overcook the potatoes; you want them soft but not falling apart. Adding them at the right time during simmering will help maintain their bite.
This outback potato soup is not just comforting; it’s a celebration of flavors and textures that will tantalize your taste buds. So, dive in and treat yourself to this splendid dish that feels like a warm hug!
Creamy Outback Potato Soup
Ingredients
Method
- Dice the potatoes into bite-sized pieces and place them in a pot. Add enough water to cover them and boil until tender. Once cooked, set aside for later use.
- In a large pot, combine the chicken broth, diced onions, salt, pepper, and the cup of cold water. Bring this mixture to a gentle simmer over medium heat and let it cook for about 20 minutes.
- In a separate saucepan, melt the butter. Once melted, gradually whisk in the flour until a smooth paste forms. Allow this roux to cook for a couple of minutes.
- Slowly incorporate the roux into the simmering broth, continually whisking to prevent lumps.
- Pour in the heavy cream and stir gently.
- Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Once the soup has thickened, gently add the diced potatoes and stir well.
- Ladle the soup into bowls and garnish with crumbled bacon, cheddar cheese, and green onions.