If you’ve ever craved that rich, comforting bowl of creamy delight from your favorite steakhouse, you’re in for a treat with this Outback Potato Soup Recipe. Bursting with tender russet potatoes, smoky bacon, melted cheddar cheese, and a velvety broth, this soup brings that beloved restaurant flavor right into your kitchen. It’s absolutely perfect for chilly evenings when you want something hearty yet soothing, and the best part is how easily you can whip it up at home without any fuss.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role, building layers of flavor while ensuring the soup’s texture is just right. These simple staples are an invitation to create something special in your own kitchen.
- 6 medium russet potatoes (peeled and diced): The heart of the soup, providing a creamy, fluffy texture once cooked and partially mashed.
- 1 medium yellow onion (finely chopped): Adds natural sweetness and depth to the broth when sautéed.
- 3 cloves garlic (minced): Lends an aromatic punch that rounds out the savory profile.
- 4 cups low-sodium chicken broth: Forms the flavorful, light base that carries the richness of the soup.
- 1 ½ cups heavy cream: Injects luxury and creaminess for that signature velvety mouthfeel.
- 1 cup whole milk: Balances the richness of the cream and helps thin the soup to the perfect consistency.
- 1 teaspoon salt: Enhances all the flavors perfectly without overpowering.
- ½ teaspoon black pepper: Adds mild heat and complexity.
- ½ teaspoon paprika: Brings a subtle smoky warmth and color that lifts the dish.
- 6 slices bacon (cooked and crumbled): Crispy, salty bacon bits that add texture and that irresistible smoky undertone.
- 1 cup shredded cheddar cheese: Melts beautifully into the soup, enriching the flavor with a sharp, creamy note.
- 2 tablespoons unsalted butter: Used to sauté the onions and garlic, giving a silky base to the soup’s flavor.
- 2 tablespoons all-purpose flour: Helps thicken the soup by creating a roux that holds everything together.
- ¼ cup chopped green onions: Adds fresh, crisp contrast and vibrant color right at the end.
How to Make Outback Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting butter in a large pot over medium heat. Toss in the finely chopped yellow onion and cook for about 5 minutes until soft and translucent. Then add the minced garlic and let it cook for just another minute. This step develops the savory foundation that sets your soup apart.
Step 2: Create the Roux
Sprinkle the flour over the onion and garlic mixture, stirring constantly for around 2 minutes. The roux cooks out the raw flour taste while thickening the broth later, giving the soup its luscious body.
Step 3: Add the Broth and Potatoes
Slowly pour in the low-sodium chicken broth while whisking to keep it smooth. Next, add the diced russet potatoes, season with salt, black pepper, and paprika. Bring everything to a boil, then reduce to a simmer. Let it cook gently for 15–20 minutes until the potatoes are tender enough to mash but still hold some shape.
Step 4: Mash for Creamy Texture
Using a potato masher or an immersion blender, mash some of the potatoes right in the pot. You want to find that perfect balance where the soup is creamy but still has delightful chunks for texture. This is the magic that makes the soup so satisfying.
Step 5: Add Cream, Milk, Cheese, and Bacon
Stir in the heavy cream and whole milk, then let the soup simmer for another 5 to 10 minutes to thicken slightly. Mix in half the shredded cheddar cheese and half the crumbled bacon, letting the cheese melt into that warm, rich base.
Step 6: Prepare to Serve
Your Outback Potato Soup Recipe is now ready to be ladled into bowls and garnished beautifully to elevate the experience.
How to Serve Outback Potato Soup Recipe
Garnishes
The final touches are what really make this soup look as good as it tastes. Top each steaming bowl with the remaining sharp cheddar cheese, crispy bacon crumbles, and a sprinkle of fresh green onions. These add not only color and crunch but also bursts of flavor in every bite.
Side Dishes
Outback Potato Soup pairs wonderfully with crunchy breadsticks, warm crusty bread, or a simple side salad to lighten the meal. A fresh green salad with a zesty vinaigrette can brighten up the rich soup, making for a balanced and satisfying dinner.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls for an interactive meal, or drizzle a little smoky chipotle hot sauce on top for a spicy kick. Garnishing with a dollop of sour cream or a sprinkle of crispy fried onions can also add delicious variation.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Outback Potato Soup in an airtight container in the refrigerator for up to 3 days. It’s best to cool the soup to room temperature before refrigerating to maintain flavor and quality.
Freezing
Freezing this soup is possible but keep in mind the cream and potatoes might change texture slightly. Transfer cooled soup to freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the soup slowly over low heat, stirring frequently to prevent burning. If the soup thickens too much during reheating, add a splash of milk or broth to loosen it up and regain that creamy consistency.
FAQs
Can I use a different type of potato for this soup?
Russet potatoes are ideal for this recipe because they break down nicely and create that creamy texture, but Yukon Gold potatoes can also work well if you prefer a slightly waxier bite.
Is it possible to make this soup vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or use a smoky vegetarian bacon alternative for that essential savory flavor.
Can I make this recipe dairy-free?
You can swap the heavy cream and milk for coconut milk or a creamy plant-based milk, though the taste and texture will be a bit different. Using dairy-free cheese will complete the transition to a fully dairy-free soup.
How thick should the soup be?
The perfect Outback Potato Soup Recipe is thick and creamy but still spoonable and a bit chunky. If it seems too thin, mash more potatoes or add a touch more flour; too thick, thin it out with extra milk or broth.
What’s the best way to reheat without losing flavor?
Reheat slowly on the stovetop rather than microwaving to keep the texture smooth. Add a little milk or broth during reheating to refresh the soup’s creaminess, and stir often to avoid scorching.
Final Thoughts
This Outback Potato Soup Recipe is a cozy hug in a bowl, blending comfort and flavor in every spoonful. Once you make it at home, you’ll never feel like waiting for a restaurant visit—because the ultimate creamy, cheesy, and bacon-filled potato soup is right here whenever you want it. So grab your ingredients, dive into the process, and enjoy every warm, delicious bite with friends and family.
Print
Outback Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This creamy Outback-style potato soup is rich, hearty, and loaded with flavor. Made with tender russet potatoes, crispy bacon, cheddar cheese, and green onions, it’s the perfect comfort food for a cozy night in. Inspired by the famous restaurant favorite, this version is easy to recreate at home and delivers that same satisfying, velvety texture.
Ingredients
Soup Base
- 6 medium russet potatoes (peeled and diced)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 4 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Dairy
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
Thickener
- 2 tablespoons all-purpose flour
Toppings
- 6 slices bacon (cooked and crumbled)
- ¼ cup chopped green onions
Instructions
- Sauté aromatics: In a large pot over medium heat, melt the butter and sauté the chopped onion until soft and translucent, about 5 minutes.
- Add garlic: Add the garlic and cook for another minute to release its flavor.
- Create roux: Sprinkle the flour over the onion and garlic mixture and stir constantly for 2 minutes to form a roux, which will thicken the soup.
- Add broth and seasonings: Slowly pour in the chicken broth while whisking until smooth. Add the diced potatoes, salt, pepper, and paprika, stirring to combine.
- Simmer potatoes: Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes until the potatoes are fork-tender.
- Mash potatoes: Using a potato masher or immersion blender, mash some of the potatoes in the pot to create a creamy texture while leaving some chunks for body.
- Add dairy and thicken: Stir in the heavy cream and milk, then let the soup simmer for an additional 5–10 minutes until it thickens slightly.
- Incorporate cheese and bacon: Stir in half of the cheddar cheese and half of the crumbled bacon into the soup.
- Serve and garnish: Serve the soup hot, garnished with the remaining cheddar cheese, bacon, and chopped green onions for added flavor and texture.
Notes
- For a thicker soup, mash more of the potatoes or add an extra tablespoon of flour during the roux stage.
- You can substitute half-and-half for the cream to create a lighter version of the soup.
- Use gluten-free flour to make this recipe gluten-free if needed.
- Bacon can be swapped for a vegetarian alternative to adapt the recipe for vegetarians, though it will alter the flavor profile.
