OUTBACK POTATO SOUP

You won’t believe the creamy goodness waiting in your bowl tonight!

Imagine cozying up with a rich, creamy potato soup that’s loaded with flavor and topped with crispy bacon. That’s exactly what you get with this irresistible Outback Potato Soup recipe! It’s quick, satisfying, and perfect for both weeknights and special occasions. Trust me, one spoonful and you’ll feel like you’re dining at your favorite restaurant without leaving home.

Why make this recipe

Why settle for boring meals when you can whip up something amazing? Here are a few reasons to grab your apron:

• Easy Cleanup: You’ll be thankful for the one-pot wonder approach. Less mess, more yum!
• Family-Friendly: This hearty soup is bound to please even the pickiest eaters at the table (yes, even your kids).
• Budget-Friendly: Who doesn’t love a delicious meal that doesn’t break the bank? Say goodbye to expensive takeout!

Ingredients

You don’t need fancy stuff — just these basics!

• 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 (or 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

Directions

Ready to make your taste buds sing? Follow these steps!

1. Dice the potatoes into bite-sized pieces and boil them until they’re tender. Once cooked, set them aside for later use.
2. In a large pot, combine the broth, diced onions, salt, pepper, and enough water to cover. Bring to a gentle simmer over medium heat.
3. In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until a smooth paste forms. Cook for a couple of minutes to remove the raw flour taste.
4. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps. This will thicken the soup and make it creamy.
5. Stir in approximately 3/4 cup of heavy cream for an extra touch of luxury.
6. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to prevent sticking.
7. Gently add the diced potatoes back into the pot, ensuring they’re evenly distributed.
8. Ladle into bowls and top with Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings add flavor and flair!
9. Serve hot and relish in the comforting, creamy goodness!

How to make OUTBACK POTATO SOUP (Overview)

This soup is like a hug in a bowl! Start by prepping your potatoes and getting them soft. While they cook, simmer your broth with onions and spices. Next, create a silky roux to thicken everything up—don’t skip this step, it’s the secret to that velvety texture! Finally, mix in the cream, potatoes, and generous toppings, and you’re golden!

Quick pro tip: Always taste as you go. Adjust the salt and pepper to your liking — nobody wants a bland soup, right?

How to serve OUTBACK POTATO SOUP

Visualize your bowl brimming with rich, creamy soup, beautifully adorned with a sprinkle of vibrant green onions and crispy bits of bacon dancing on the surface. It’s an absolute feast for the eyes! You can also pair this soup with warm, crusty bread or a crisp salad for a delightful crunch to complement every spoonful.

How to store OUTBACK POTATO SOUP

You can keep leftover soup in an airtight container in the fridge for 3–4 days. Want it to last longer? Freeze it for up to 3 months! Just thaw it overnight in the fridge before reheating. A little tip: when reheating, add a splash of cream or water to bring back its creamy texture. 🍲

Tips to make OUTBACK POTATO SOUP

• Use leftover bacon fat for even more flavor when cooking your onions!
• Prefer a lighter soup? Swap half the cream for more chicken broth.
• Make it a bit spicy with a dash of hot sauce or paprika! 🔥
• If you want to skip on the bacon, try adding some chopped mushrooms or smokey paprika for depth.
• Always adjust seasoning right before serving to really amp up the flavor.

Variation

Feeling adventurous? You can add other veggies like carrots or spinach for added nutrition and color. Want a vegan version? Swap the chicken stock for vegetable broth and use coconut cream instead of heavy whipping cream! You can even throw in some beans for protein.

FAQs

Can I make this a make-ahead meal?
Absolutely! Prep the soup a day in advance and heat it up to serve.

How can I make it thicker?
Keep simmering until it reduces more, or stir in a cornstarch slurry.

Can I freeze OUTBACK POTATO SOUP?
Yes! Just let it cool before transferring to an airtight container. It freezes beautifully!

Now you’re all set to whip up a cozy bowl of Outback Potato Soup!

📌 Pin this recipe for your next cozy dinner night!

Outback Potato Soup

A rich and creamy potato soup topped with crispy bacon, perfect for cozy nights and family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Soup Base

• 4 large large russet or golden potatoes Dice into bite-sized pieces
• 2.5 cups chicken stock or chicken broth Use low sodium for a healthier option
• 1 cup cold water Added for consistency
• 1/2 cup butter For making the roux
• 1/3 cup all-purpose flour For thickening the soup
• 1/4 cup green onion Diced, for topping
• 1/2 cup sweet yellow onion Diced, optional
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Creamy Ingredients

• 3/4 cup heavy whipping cream Plus more for topping, if desired
• 3/4 cup cheddar cheese Plus more for topping, optional
• 8 slices bacon Cooked and crumbled for topping

Method

 

Preparation

1. Dice the potatoes into bite-sized pieces and boil them in water until tender. Set aside.
2. In a large pot, combine the chicken stock, diced onions, salt, pepper, and enough water to cover. Bring to a gentle simmer over medium heat.

Cooking

1. In a separate saucepan, melt 1/2 cup of butter over medium heat. Gradually whisk in 1/3 cup of flour until a smooth paste forms. Cook for a couple of minutes to remove the raw flour taste.
2. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps, and thicken the soup.
3. Stir in the heavy cream and allow to simmer for an additional 20 minutes, stirring occasionally.
4. Gently add the cooked potatoes back into the pot, ensuring they are evenly distributed.

Serving

1. Ladle into bowls and top with cheddar cheese, crumbled bacon, and finely chopped green onions.

Notes

For a lighter soup, swap half the cream with more chicken broth. For spice, add hot sauce or paprika. Leftover soup can be stored in an airtight container in the fridge for 3-4 days; it can be frozen for up to 3 months. Reheat with a splash of cream or water.