Outback Potato Soup Recipe
There’s just something incredibly comforting about a bowl of creamy, hearty soup, and this Outback Potato Soup Recipe hits that note perfectly every single time. It’s rich, velvety, and packed with flavors that remind me of cozy nights in or a casual family dinner. Whenever I make this soup, I can’t help but smile knowing how effortlessly it satisfies everyone at the table.
If you’ve ever been a fan of that popular restaurant’s potato soup, then this recipe will feel like a warm hug in a bowl—plus, it’s super easy to whip up on a weeknight or whenever you crave something soothing and filling. Trust me, you’ll want to keep this Outback Potato Soup Recipe in your regular dinner rotation!
Ingredients You’ll Need
The magic of this Outback Potato Soup Recipe comes from a few simple ingredients that come together beautifully, creating a creamy texture and deep flavor. Here’s the scoop on what you’ll want to have on hand before you start, along with some tips for choosing the best versions.
- Russet or Golden Potatoes: Go for starchy potatoes like russets for that fluffy, melt-in-your-mouth texture after boiling.
- Bacon: Crisp it up well for maximum crunch and smoky flavor—it’s a game changer in this soup.
- Chicken Stock: Use a good-quality broth or stock for a deep savory base; homemade or low-sodium store-bought works great.
- Cheddar Cheese: Sharp cheddar adds richness, but you can mix in colby or Monterey Jack for a milder, creamier note.
- Heavy Whipping Cream: This makes the soup luxuriously creamy—don’t skip it!
- Butter: Essential for creating the roux and adding that buttery richness everyone loves.
- All-purpose Flour: Used to thicken the soup gently, ensuring it’s smooth and velvety.
- Green Onion: Adds a fresh, mild bite that cuts through the richness perfectly.
- Yellow Onion (Optional): Adds sweetness and depth, but you can leave it out if you want to keep it simple.
- Salt and Black Pepper: Season to taste and adjust as you go for the best balance.
Variations
I love making this Outback Potato Soup Recipe my own by tweaking it just a bit depending on mood or what I have in the fridge. Don’t be afraid to experiment—soup is pretty forgiving!
- Vegetarian Version: I swap chicken stock for vegetable stock and skip the bacon, then top with extra cheese and chives for lots of flavor.
- Extra Creamy Variation: For a decadent touch, add more heavy cream or even some cream cheese to the mix—it’s heavenly!
- Spicy Kick: Adding a pinch of cayenne or smoked paprika gives it a subtle warmth that I really enjoy on chilly days.
- Chunkier Soup: If you like more potato texture, reserve some chunks to add in after pureeing the base for a nice contrast.
How to Make Outback Potato Soup Recipe
Step 1: Boil the Potatoes to Tender Perfection
Start by washing and dicing your potatoes into bite-sized pieces so they cook evenly. Drop them in a pot of water—just enough to cover—and bring it to a boil. You’ll want to cook them until a fork slides in easily without falling apart, usually around 10-15 minutes. This step is key because perfectly tender potatoes give your soup that signature melt-in-your-mouth texture.
Step 2: Simmer the Broth with Onions and Seasonings
While the potatoes are boiling, grab a large pot and combine your chicken stock, diced onions (both green and yellow if you’re using), salt, pepper, and the additional cold water. Bring this to a gentle simmer over medium heat and let it go for about 20 minutes. This gives everything a chance to mingle and develop a rich, homey flavor base for your soup.
Step 3: Craft the Roux for Creamy Thickness
In a separate saucepan, melt the butter over medium heat. Once it’s bubbly and melted, whisk in the flour bit by bit, stirring continuously to form a smooth paste. Let this cook for a couple of minutes—this gets rid of the raw flour taste and helps thicken your soup perfectly later on. Patience here really makes a difference.
Step 4: Mix Roux into Broth and Add Cream
Here’s where the broth starts to transform into thick, luscious soup: slowly whisk the roux into the simmering broth pot. Keep stirring to avoid lumps—trust me, a smooth texture is so much nicer to eat! Then, pour in the heavy cream gradually while stirring gently. This cream boost makes the soup irresistibly creamy and velvety.
Step 5: Final Simmer and Add Potatoes
Let the soup continue to simmer for another 20 minutes, stirring occasionally so it doesn’t stick or scorch at the bottom. Once it’s thickened just right, gently fold in your tender diced potatoes to warm through. This step adds those satisfying chunks that make each spoonful a delight.
Step 6: Garnish and Serve with Love
After ladling the soup into bowls, add a generous sprinkle of Colby-Monterey Jack cheese, crisp bacon bits, and fresh green onions on top. These garnishes bring so much texture, flavor, and color that they really elevate the entire dish. Serve it hot and enjoy the cozy, comforting goodness!
How to Serve Outback Potato Soup Recipe
Garnishes
I’m all about the classic toppings for this soup – crispy bacon bits, extra shredded cheese, and a handful of chopped green onions. They add a lovely crunch and a pop of freshness that balances the creamy base perfectly. Sometimes, I even add a dollop of sour cream or a sprinkle of smoked paprika for a little extra zing.
Side Dishes
This soup pairs beautifully with a side of warm crusty bread or a flaky biscuit to soak up every last drop. On the lighter side, a crisp green salad or some roasted veggies stand up nicely to the richness of the soup. I’ve also served it alongside a simple grilled cheese for a nostalgic, hearty meal.
Creative Ways to Present
For special occasions or when I want to impress, I like serving this Outback Potato Soup Recipe in mini bread bowls—it looks charming and tastes incredible. A sprinkle of fresh herbs like parsley or chives on top adds a beautiful color contrast. And using clear glass bowls lets the layers of cheese, bacon, and soup really shine through, making it almost too pretty to eat!
Make Ahead and Storage
Storing Leftovers
I usually store leftover Outback Potato Soup in airtight containers in the fridge, and it keeps well for up to 3-4 days. When you reheat, just give it a good stir to bring back that creamy consistency, since it might thicken a bit overnight. It’s amazing how leftovers often taste even better the next day!
Freezing
Freezing this soup is totally doable, but keep in mind the cream might separate slightly when thawed. To avoid this, I freeze the broth and potatoes without the cream, then add the cream fresh after reheating. This way, you get all the richness without any weird texture surprises.
Reheating
When reheating, I prefer to do it gently over low to medium heat on the stove, stirring often to prevent sticking and to keep the soup smooth. If it gets too thick, a splash of extra chicken stock or water helps bring it back to the perfect consistency. Avoid microwaving for long stretches—it tends to break the creaminess down.
FAQs
-
Can I make the Outback Potato Soup Recipe vegan or dairy-free?
Absolutely! To make this soup vegan and dairy-free, substitute the chicken stock with vegetable broth, replace butter with a plant-based oil or vegan butter, and use coconut milk or a cashew cream in place of heavy cream. Skip the bacon or use a smoky vegan bacon alternative. The soup will still be creamy and delicious but without any animal products.
-
What type of potatoes work best for this soup?
Russet potatoes are my favorite because they break down slightly when cooked, making the soup really creamy. Golden potatoes are a good alternative if you want a slightly waxier texture with tender chunks. Avoid waxy potatoes like red or fingerlings as they don’t soften as well.
-
How thick should the soup be?
The soup should be creamy and pourable but thick enough to coat a spoon nicely. If it’s too thin, you can simmer longer to reduce it or whisk in a bit more roux (flour and butter mix). If too thick, add some broth or water until it reaches your desired consistency.
-
Can I prepare this soup ahead of time?
Yes! You can make the entire soup a day in advance and refrigerate it. When ready to serve, gently reheat on the stove while stirring. Adding the garnishes fresh right before serving keeps everything tasting bright and delicious.
-
What’s the best way to cook the bacon for topping?
I like to pan-fry my bacon until it’s crispy, then drain it on paper towels before crumbling. This method gives the perfect crunch and flavor boost. You can also bake bacon on a sheet pan for less mess and uniform crispiness.
Final Thoughts
Making this Outback Potato Soup Recipe always feels like a little celebration of comfort food done right. It’s the kind of meal that fills your belly and warms your soul, perfect for sharing with loved ones or enjoying all to yourself after a long day. I hope you’ll give it a try soon—you won’t regret adding this creamy, flavorful soup to your recipe collection!
Print
Outback Potato Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 36 minutes
- Total Time: 56 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Outback Potato Soup recipe is a comforting and creamy soup loaded with tender potatoes, crispy bacon, and a rich blend of cheddar cheese and cream. Perfect for a cozy meal, it combines a flavorful broth base with a thickened roux to create a hearty dish garnished with green onions and extra cheese for added texture and taste.
Ingredients
Soup Base
- water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes, diced
- 2 1/2 cups chicken stock or broth
- 1 cup cold water
- 1/2 sweet yellow onion, diced (optional)
- 1/4 cup green onion, diced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Roux and Cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 3/4 cups heavy whipping cream
Toppings
- 8 slices of bacon, cooked and crumbled
- 3/4 cups cheddar cheese, plus more for topping (optional)
Instructions
- Boil the Potatoes: Dice the potatoes into bite-sized pieces and boil them in enough water to cover until tender. Once cooked, drain and set aside for later use.
- Prepare the Broth Base: In a large pot, combine the chicken stock, cold water, diced onions, salt, and pepper. Bring this mixture to a gentle simmer over medium heat and cook for about 20 minutes, allowing the flavors to meld.
- Make the Roux: In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of all-purpose flour until a smooth paste forms. Cook the roux for a couple of minutes to remove the raw flour taste.
- Thicken the Soup: Slowly add the roux mixture to the simmering broth, whisking continuously to prevent lumps. This will thicken the soup and create a creamy consistency.
- Add Cream: Pour in about 3/4 cups of heavy whipping cream, stirring gently to blend it into the soup, enriching its texture and flavor.
- Simmer the Soup: Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent sticking and to let flavors develop fully.
- Add Potatoes: Gently fold the tender diced potatoes into the thickened soup, stirring well to distribute evenly throughout.
- Serve and Garnish: Ladle the soup into bowls and garnish generously with crumbled crispy bacon, shredded cheddar cheese or Colby-Monterey Jack cheese, and chopped green onions for added flavor and presentation.
- Enjoy Hot: Serve the soup hot and savor the creamy, hearty flavors perfect for any cold day or cozy meal.
Notes
- If you prefer a smoother texture, you can partially mash some of the potatoes before adding them back to the soup.
- Use chicken broth instead of stock if you want a lighter flavor.
- Adjust salt and pepper to taste, especially after adding the bacon which can add saltiness.
- Optional yellow onion can be omitted for a milder flavor or substituted with shallots.
- For a richer soup, add more heavy cream or cheese as desired.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: Outback potato soup, creamy potato soup, bacon potato soup, comfort food, hearty soup, cheddar cheese soup
