Name: Outback Potato Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 large russet or golden potatoes, diced into bite-sized pieces; 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; Water, enough to cover the potatoes for boiling

If you’re craving something hearty, creamy, and downright comforting, you’ve got to try this Outback Potato Soup Recipe. It’s that perfect bowl of warmth you reach for on chilly evenings when you want to feel cozy without fussing over complicated ingredients. What makes this recipe truly special is how it balances creamy richness with the smoky crunch of bacon and the sharpness of cheddar – a combo that always hits the spot.

I’ve made this Outback Potato Soup Recipe more times than I can count, especially when friends come over for a casual dinner. It’s easy to whip up, and the best part? It tastes like you spent hours in the kitchen, but really, it’s all about layering simple flavors and fresh ingredients. Whether you’re making a weeknight family meal or a comforting weekend lunch, this soup delivers every single time.

Ingredients You’ll Need

The ingredients for this Outback Potato Soup Recipe come together like old friends who know exactly how to complement each other. From the creamy cheese and buttery roux to the tender potatoes and crispy bacon, each one plays an important role. Here are some tips to make sure you pick the right stuff at the store.

Russet or golden potatoes: Russets are great for their starchy creaminess, while golden potatoes hold their shape a bit better – either works depending on your texture preference.
Bacon: Cook until crisp to get that perfect salty crunch – it’s a game changer for the final flavor profile.
Chicken stock or broth: Homemade is best, but a good-quality store-bought broth will work well and save time.
Cheddar cheese: Sharp cheddar brings a lovely tang; I like to mix in Colby or Monterey Jack for extra meltiness.
Heavy whipping cream: This adds richness, but you can use half-and-half if you want a lighter soup.
Butter: Essential for the roux—don’t skimp, it gives smooth thickness to the soup.
All-purpose flour: For thickening; whisk it well with butter to avoid lumps.
Green onion: Fresh and bright, these make a fantastic garnish and add a little bite to balance the creaminess.
Sweet yellow onion (optional): Adds a subtle sweetness that rounds out the savory flavors.
Salt and ground black pepper: Season simply but adjust to your taste as you go along.

Variations

I love that this Outback Potato Soup Recipe is a fantastic canvas for personalization. Depending on what you have on hand or your dietary needs, it’s super easy to tweak without losing that signature comforting vibe.

Bacon-free version: When I’m making this for vegetarians, I swap bacon for smoked paprika and add extra herbs for a smoky depth without the meat.
Cheese swaps: Try sharp white cheddar for an extra bite or Gruyère if you want something nuttier and richer.
Milk alternatives: Use coconut milk for a dairy-free option (though it changes the flavor a bit, it still comes out creamy).
Extra veggies: Sometimes I add diced carrots or celery when cooking the onions to sneak in more flavor and nutrition.

How to Make Outback Potato Soup Recipe

Step 1: Boil Potatoes to Perfect Tenderness

Start by dicing your potatoes into bite-sized pieces—this helps them cook evenly and makes enjoying the soup so much easier. Pop them in a pot with enough water to cover, and boil until they’re just tender, about 10 to 15 minutes. Don’t overcook or they’ll mash too much later. Once softened, drain and set aside so they’re ready for mixing later.

Step 2: Simmer the Broth with Onions and Seasonings

In your main soup pot, combine chicken stock, diced onions, salt, pepper, and some water, then bring it gently to a simmer over medium heat. Let those flavors mingle for about 20 minutes—this is when your soup starts building that rich base flavor. Don’t rush this step; the onions soften and release sweetness that balances the soup perfectly.

Step 3: Make a Silky Roux for Creaminess

In a separate pan, melt the butter on medium heat, then whisk in your flour slowly until it forms a smooth paste. Keep stirring and cook this for a couple of minutes; this removes the raw flour taste and thickens your soup later. The roux is the secret to that velvety texture you’ll love in this Outback Potato Soup Recipe.

Step 4: Incorporate Roux and Finish the Soup

Slowly whisk the roux into the simmering stock to avoid any lumps. Then, pour in your heavy cream and stir gently to combine everything. Let it simmer for another 20 minutes, stirring occasionally so it doesn’t stick or scorch – that extra time really helps the flavors to marry and the soup to thicken to just the right consistency.

Step 5: Add Potatoes and Final Touches

Gently fold in the tender diced potatoes, giving the soup a good stir so every spoonful has some. Now it’s ready for serving – I like to ladle it into warm bowls and add the finishing touches that I know you’re gonna love.

How to Serve Outback Potato Soup Recipe

A white bowl filled with creamy potato soup that has a smooth light yellow-beige base. Inside the soup, there are soft potato chunks partly visible. On top, there is a layer made of bright orange shredded cheddar cheese strips, small crispy brown bacon pieces, and fresh green parsley leaves scattered evenly. The bowl is placed on a light beige cloth on a white marbled surface, and in the background, there are blurred fresh green herbs and a white bowl of shredded cheese. The image is clear and warm with soft natural light, showing textures from creamy soup to crisp toppings photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m all about the toppings here. Crispy bacon bits bring that crunch and smoky goodness, while shredded Colby-Monterey Jack cheese melts on top for an ooey-gooey finish. Fresh green onions add the freshest pop of color and slight sharpness. I also sometimes sprinkle on a little paprika or freshly ground black pepper for a bit of warmth and spice.

Side Dishes

When I serve this Outback Potato Soup Recipe, I often go for simple sides like crusty bread or warm garlic rolls – perfect for sopping up every last drop. A crisp green salad also pairs nicely, adding a refreshing crunch that balances the soup’s richness beautifully.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls or pretty stoneware mugs – it feels fancy but stays casual. Sometimes I turn it into a buffet-style meal with all the garnishes out on the table so everyone can build their own bowl. It’s fun and lets you personalize every spoonful.

Make Ahead and Storage

Storing Leftovers

Leftover Outback Potato Soup Recipe? No problem! I pop it into airtight containers and keep it in the fridge where it lasts beautifully for up to 3 days. Give it a good stir before storing to prevent any settling, and it’s ready for a no-fuss lunch or dinner later.

Freezing

I’ve frozen this soup a couple of times, and it holds up fairly well if you freeze it before adding the cream and cheese. When reheating, I add those dairy ingredients fresh to keep the soup silky and prevent any separation.

Reheating

To reheat, warm the soup gently on the stovetop over low heat, stirring often so it heats evenly without scorching. If it’s too thick, just splash in a bit of extra broth or water. Add your cheese and cream at this stage if you froze it without them, and you’ll revive that fresh-from-the-pot creaminess.

FAQs

Can I make Outback Potato Soup Recipe vegetarian?

Absolutely! Just skip the bacon and use vegetable broth instead of chicken stock. To add a smoky depth, try substituting the bacon with smoked paprika or a dash of liquid smoke. You can also load it up with extra veggies for more flavor and heartiness.
What type of potatoes work best for this soup?

Russet potatoes are the classic choice because their starchiness helps create that creamy texture. However, if you prefer potatoes that hold their shape better, golden or Yukon gold potatoes also work beautifully in this recipe.
Can I prepare this soup ahead of time?

Yes! This soup actually tastes better after sitting in the fridge for a few hours or overnight because the flavors get to develop fully. Just reheat gently, and if it’s gotten thick, add a little broth or water to loosen it up.
Is there a way to make this Outback Potato Soup Recipe lower in fat?

For a lighter version, you can reduce the butter and substitute heavy cream with half-and-half or milk. Just know this will change the mouthfeel slightly, so the soup won’t be quite as rich but will still be delicious and comforting.
How do I avoid lumps when adding the roux?

The key is to whisk continuously while slowly pouring the roux into the simmering stock. Adding the roux gradually and keeping your whisk moving ensures the mixture stays smooth without lumps.

Final Thoughts

This Outback Potato Soup Recipe is like a warm hug in a bowl – creamy, savory, and just endlessly satisfying. It’s the kind of recipe I always keep in my rotation because it’s approachable, crowd-pleasing, and so comforting on those colder days. I really hope you give it a try and make it your own with those little tweaks and personal touches we talked about. Trust me, once you do, it’ll become one of your go-to comfort foods too!