There’s something about a steaming bowl of Outback Potato Soup that immediately feels like a warm hug on the coldest day. This creamy soup combines the satisfying heft of russet potatoes with the indulgent richness of heavy cream and melted cheddar cheese. Each spoonful delivers a smooth, velvety texture punctuated by the crisp crunch of cooked bacon. As you stir it on the stovetop, the bubbling broth, flecked with tender potato cubes, promises a comforting meal that’s perfect for lunch or dinner. Whether you’re craving a hearty meal after a brisk walk or looking to share a cozy dish with family, this soup has a nostalgic charm that brings everyone to the table.
From the first ladle to the final garnish of bright green onions on top, you’ll find that every element of this recipe is designed for maximum comfort and flavor. It’s the kind of creamy soup that feels both sophisticated and effortlessly homey—ideal for those evenings when you need nourishment and a bit of culinary sunshine. Plus, the combination of savory bacon, sharp cheddar, and soft potatoes creates layers of taste that make you want to dive right back in for seconds.
Whether you’re a novice in the kitchen or someone who loves to experiment with new dishes, this Outback Potato Soup recipe is incredibly approachable. Classified as a beginner-level dish, it uses simple techniques like creating a roux with butter and flour to thicken the broth and a quick mash to achieve that perfect balance between chunky and smooth. In about 20 minutes of prep time and 40 minutes of cooking, you’ll have a bowl ready to share, with an additional 10 minutes of rest time to let the flavors meld just right. And for a final flourish, the toppings—crumbled bacon and fresh green onions—add a pop of color and texture that elevates this lunch or dinner option into something truly special.
At roughly 480 calories per serving, this hearty meal strikes the right note between indulgence and satisfaction. It’s also versatile: consider swapping chicken broth for vegetable broth for a vegetarian-friendly twist, or stirring in a bit of sour cream if you’re in the mood for an even richer experience. As sturdy as it is silky, Outback Potato Soup proves that comfort food can be both easy to make and delightful to savor.
KEY INGREDIENTS IN OUTBACK POTATO SOUP
Before we jump into the cooking process, let’s highlight the essential components that make this soup shine. Each ingredient plays a specific role, ensuring you end up with a rich, creamy soup that’s bursting with flavor and texture.
- Russet Potatoes
Their starchy interior breaks down beautifully, lending body to the broth and creating a satisfying, slightly fluffy texture that forms the soup’s hearty base.
- Onion
When diced and sautéed, it brings a gentle sweetness and depth of flavor, forming the aromatic foundation alongside garlic.
- Garlic
Minced and cooked just until fragrant, it adds a warm, savory note that elevates every spoonful without overpowering the other ingredients.
- Chicken Broth
The liquid backbone of this recipe, it infuses the soup with savory richness and helps meld all the flavors together into a cohesive whole.
- Heavy Cream
Swirled in toward the end, it transforms the soup into a velvety, luscious delight, lending a luxurious mouthfeel.
- Shredded Cheddar Cheese
Melts into melty pockets of sharp, tangy goodness, boosting both flavor and creaminess in every bite.
- Bacon
Cooked until crisp and crumbled, it adds smoky crunch and a pop of savory saltiness that balances the smoothness of the soup.
- Butter
Used at the start to sauté the aromatics and form the base of the roux, it contributes both richness and flavor.
- All-Purpose Flour
Combined with butter to create a roux, it thickens the broth, resulting in a perfect, coat-the-spoon consistency.
- Salt and Pepper
Adjusted to taste, these simple seasonings sharpen the flavors and bring balance to the creamy, savory profile.
- Green Onions
Sprinkled on top at serving, they introduce a fresh, vibrant bite and a splash of color that brightens each bowl.
HOW TO MAKE OUTBACK POTATO SOUP
Let’s walk through the step-by-step process that transforms these ingredients into a heartwarming, creamy soup. This method ensures you develop rich flavors and achieve the ideal consistency, so get ready to savor every moment of cooking.
1. In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, stirring until the onion becomes translucent and the garlic releases its fragrance, about 3–4 minutes.
2. Sprinkle in the all-purpose flour and stir continuously to form a roux, cooking for 1–2 minutes until the mixture is well combined and turns slightly golden. This step thickens the soup and builds a robust base.
3. Slowly whisk in the chicken broth, pouring it in gradually and whisking constantly to prevent lumps. Keep stirring until the liquid is smooth and begins to warm through.
4. Add the cubed russet potatoes to the pot. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
5. Once the potatoes are fork-tender, use a potato masher or an immersion blender to break down some of the potatoes. Leave enough chunks for texture, blending just until you reach your desired consistency.
6. Pour in the heavy cream and then stir in the shredded cheddar cheese, allowing the cheese to melt fully and integrate into the soup, creating pockets of gooey, cheesy delight.
7. Season with salt and pepper to taste, adjusting carefully so the flavors stay balanced and true to that classic comfort-food profile.
8. Just before serving, fold in the cooked and crumbled bacon, distributing it evenly so you get savory crunch in every bite.
9. Ladle the hot soup into bowls and garnish with chopped green onions. Serve immediately for the ultimate creamy, comforting experience.
SERVING SUGGESTIONS FOR OUTBACK POTATO SOUP
Serving Outback Potato Soup is more than just ladling it into bowls—it’s about creating a memorable, cozy experience that delights all the senses. Picture bowls brimming with creamy soup, topped with colorful garnishes, and served alongside complementary sides that enhance every mouthful. Whether you’re inviting friends over for a casual lunch or setting the table for a relaxed family dinner, these ideas will help you present your soup in style, elevating a simple dish into a comforting feast.
- A hearty slice of Crusty Bread
Offer warm, freshly baked sourdough or French baguette. The crisp exterior and soft interior make it perfect for dipping, soaking up every last drop of the creamy broth.
- An extra handful of Cheddar Cheese
Grate some sharp cheddar on top just before serving. The residual heat will melt the cheese into a gooey layer, adding richness and visual appeal.
- A sprinkle of Chopped Herbs
Fresh parsley, chives, or green onions provide a burst of color and a bright, herbal contrast to the soup’s creamy depth. Scatter liberally for an eye-catching finish.
- A side of Light Salad
Balance the richness with a simple green salad tossed in a zesty vinaigrette. The crisp textures and tangy dressing refresh the palate between spoonfuls of soup.
HOW TO STORE OUTBACK POTATO SOUP
Storing leftover potato soup properly ensures you can enjoy every last spoonful without sacrificing texture or flavor. Because creamy soups can separate or become grainy if mishandled, following a few best practices will keep your leftovers tasting just as good as on day one. Whether you plan to refrigerate or freeze, these methods will help you maintain the perfect consistency and delicious taste.
- Refrigerator Storage
Transfer cooled soup into an airtight container and store it in the fridge for up to three days. Keep the lid sealed tightly to prevent absorption of other odors and to preserve the soup’s velvety texture.
- Freezer Storage
For longer storage, ladle the cooled soup into freezer-safe containers or heavy-duty bags, leaving about an inch of headspace for expansion. Freeze for up to three months. Thaw overnight in the refrigerator before reheating.
- Reheating Tips
Gently reheat over low to medium heat, stirring frequently to prevent scorching and to reincorporate any separated cream. If the soup thickens too much, whisk in a splash of broth or milk to restore its silky consistency.
- Labeling and Dating
Always label your containers with the date of storage. This simple step helps you keep track of freshness and ensures you use the oldest batches first, preventing waste and guaranteeing optimal flavor.
CONCLUSION
Outback Potato Soup is your passport to cozy comfort with minimal fuss and maximum flavor. We’ve explored everything from peeling those russet potatoes to stirring in melted cheddar cheese, creating a soup that feels both indulgent and approachable. This beginner-friendly recipe takes you through each step—forming a roux, simmering tender potatoes, mashing to perfection, and folding in bacon and cream—so that by the time you ladle it into bowls, you’ll have a steaming masterpiece that warms hearts and bellies alike. With a prep time of just 20 minutes, 40 minutes of cooking, and a brief 10-minute rest, you’ll be rewarded with a creamy soup that clocks in at about 480 calories per serving, perfect for lunch or dinner on any chilly day.
Feel free to print this article and save it for later use, tucking it into your recipe binder or pinning it to the fridge. You’ll also find a FAQ section below to answer any lingering questions you might have—whether it’s about swapping vegetable broth for a vegetarian twist or adjusting the soup’s thickness. If you give this recipe a try, please drop a comment, question, or feedback. I’d love to hear how your Outback Potato Soup turns out and help with any tips you need along the way. Happy cooking!
Outback Potato Soup
Description
Rich and creamy, this Outback Potato Soup delivers warming flavors of buttery potatoes, crisp bacon, and melted cheddar, making it the perfect cozy meal.
Ingredients
Instructions
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In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent.
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Stir in the flour, creating a roux, and cook for 1-2 minutes until well combined and slightly golden.
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Slowly whisk in the chicken broth, ensuring there are no lumps.
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Add the cubed potatoes to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
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Once potatoes are fork-tender, use a potato masher or immersion blender to break down some of the potatoes to your desired consistency.
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Stir in the heavy cream and shredded cheddar cheese, allowing the cheese to melt and blend into the soup.
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Season the soup with salt and pepper to taste.
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Just before serving, add the cooked and crumbled bacon. Stir to combine.
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Serve hot, garnished with chopped green onions.
Note
- For a richer flavor, consider adding half a cup of sour cream.
- You can substitute vegetable broth for a vegetarian version.
- Leftover soup can be stored in an airtight container in the refrigerator for up to three days.
- The soup's thickness can be adjusted by adding more broth or milk.
