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
Scale
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.
