If you have ever craved the cozy, creamy goodness of a classic hearty soup, then this Outback Potato Soup Recipe will quickly become your new best friend in the kitchen. Loaded with tender russet potatoes, smoky bacon, sharp cheddar cheese, and a silky base enhanced with sour cream and buttery goodness, this recipe delivers that ultimate comforting bowl that feels like a big, warm hug. Whether you’re looking for a satisfying weeknight dinner or a crowd-pleasing dish for guests, this Outback Potato Soup Recipe combines simple ingredients into a rich, flavorful experience that’s truly hard to resist.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this soup’s incredible flavor and texture. Each component plays an essential role, from the creamy dairy to the savory bacon and aromatic aromatics that make every spoonful sing.
- 4 large russet potatoes (peeled and diced): The starchy potatoes give the soup its comforting body and thick, velvety texture.
- 1 small onion (chopped): Adds a subtle sweetness and aromatic foundation.
- 2 cloves garlic (minced): Enhances depth with a gentle savory punch.
- 4 tablespoons unsalted butter: Creates a rich base and helps develop the roux for thickening.
- 1/4 cup all-purpose flour: Essential for thickening the soup to that perfect creamy consistency.
- 4 cups chicken broth: Provides a savory liquid base full of flavor.
- 2 cups whole milk or half-and-half: Brings luscious creaminess and smoothness.
- 1 cup shredded cheddar cheese: Offers sharp, melty goodness that enriches every bite.
- 1/2 cup sour cream: Adds tang and extra creaminess for a dreamy finish.
- 6 slices bacon (cooked and crumbled): Infuses smokiness and a satisfying crunch.
- Salt and pepper to taste: Balances and brightens all the flavors harmoniously.
- Optional toppings (extra cheese, green onions, more bacon, sour cream): Perfect for personalizing each bowl with extra flair.
How to Make Outback Potato Soup Recipe
Step 1: Sauté the Aromatics
Start by melting your unsalted butter in a large pot over medium heat. Then add the finely chopped onion and minced garlic. Cook them gently for about three to four minutes until the onion becomes soft and translucent, releasing their wonderful scent and flavor that will build the soup’s base.
Step 2: Create the Roux
Sprinkle in the flour and stir continuously for one to two minutes. This step cooks out the raw flour taste while forming a roux, which thickens the soup elegantly. Make sure you cook it just enough to develop that nutty aroma, but don’t let it brown too much.
Step 3: Add Chicken Broth and Potatoes
Slowly whisk in the chicken broth, stirring constantly to ensure a smooth, lump-free mixture. Bring the pot to a gentle boil, then toss in the diced russet potatoes. Lower the heat and let everything simmer for 15 to 20 minutes until the potatoes soften fully, which creates that luscious, hearty foundation.
Step 4: Stir in Dairy and Bacon
Once your potatoes are tender, stir in the milk or half-and-half, shredded cheddar cheese, sour cream, and crisp crumbled bacon. Keep the heat moderate and cook for another five minutes, stirring occasionally, until the cheese melts and the soup turns irresistibly creamy and well blended.
Step 5: Season and Adjust Texture
Finally, taste and season your soup with salt and pepper. If you prefer a smoother soup, mash some of the potatoes right in the pot using a wooden spoon or potato masher — this helps create a thicker, velvety consistency while keeping some chunks for bite.
How to Serve Outback Potato Soup Recipe
Garnishes
Garnishes elevate this soup from comforting to downright indulgent. Sprinkle extra shredded cheddar cheese on top for gooey deliciousness, add a dollop of sour cream for tang and richness, scatter chopped green onions for freshness, and sprinkle some more crumbled bacon to bring a smoky crisp contrast. These toppings add wonderful texture and layers of flavor with every spoonful.
Side Dishes
This soup shines best when paired with warm, crusty bread like a baguette or sourdough to soak up every creamy drop. A fresh, vibrant green salad or roasted vegetables make lovely lighter sides that balance out the richness. For a more indulgent meal, garlic bread or cheesy biscuits are perfect companions.
Creative Ways to Present
For a cozy gathering or special meal, serve your Outback Potato Soup Recipe in rustic bread bowls—hollow out small loaves and pour the hot soup inside, making an edible bowl that’s perfect for dipping. Alternatively, offer a toppings bar with cheese, green onions, bacon bits, and sour cream, allowing guests to customize their bowls. Presentation like this turns a simple soup into an experience your friends and family won’t forget.
Make Ahead and Storage
Storing Leftovers
If you happen to have any soup left, store it in an airtight container in the refrigerator for up to three days. Because of its creamy nature, stirring before reheating helps restore its silky texture, and it’s best to keep it chilled promptly after serving to maintain freshness.
Freezing
While freezing is possible, bear in mind that the dairy components may separate or change texture slightly upon thawing. To freeze, cool the soup completely, then transfer it into freezer-safe containers. It will keep well for up to two months. When ready to use, thaw in the fridge overnight for best results.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent scorching. You might need to add a splash of milk or broth if the soup has thickened too much in the fridge. Avoid microwaving at very high power to keep the creamy texture smooth and luscious.
FAQs
Can I make Outback Potato Soup Recipe vegetarian?
Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or use vegetarian bacon alternatives. The soup will still be deliciously creamy and satisfying.
What type of potatoes work best in this soup?
Russet potatoes are ideal because their starchy texture breaks down nicely to create the creamy body of the soup while still holding some shape for texture contrast.
Can I use low-fat milk instead of whole milk or half-and-half?
Yes, you can use low-fat or skim milk to lighten the soup, but the texture won’t be quite as rich and creamy. Adding a bit more sour cream can help compensate for the creaminess.
Is it okay to use pre-cooked or leftover baked potatoes?
Definitely! Using baked potatoes adds an extra layer of flavor and saves time. Just dice them and add them later in the cooking process to heat through.
How can I make the soup thicker?
To thicken the soup, reduce the amount of broth slightly or use an immersion blender to puree a portion of the soup. Mashing some of the potatoes also helps achieve a denser texture.
Final Thoughts
There’s something incredibly satisfying about a homemade bowl of Outback Potato Soup Recipe that goes beyond just taste—it feels like care and comfort wrapped in every bite. Whether you’re warming up on a chilly night or impressing friends with a crowd-pleasing meal, this recipe brings hearty, creamy warmth to your table with a touch of that cherished Outback flair. I can’t wait for you to make it, enjoy it, and maybe even share it as your new favorite wonder.
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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
Description
This rich and creamy Outback Potato Soup is a comforting dish packed with tender russet potatoes, crispy bacon, sharp cheddar cheese, and a creamy base made from milk and sour cream. Perfect for chilly days, this hearty soup combines a flavorful roux-based broth with the satisfying texture of soft potatoes and savory toppings, making it a delicious meal for the whole family.
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
Optional Toppings
- Extra shredded cheddar cheese
- Chopped green onions
- Additional crumbled bacon
- Sour cream
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant, about 3 to 4 minutes.
- Make Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes to form a roux, which will thicken the soup. Stir constantly to avoid burning.
- Add Broth: Slowly whisk in the chicken broth while stirring continuously to ensure a smooth texture. Continue cooking until the mixture thickens slightly.
- Cook Potatoes: Add the diced russet potatoes to the pot and bring the soup to a boil. Once boiling, reduce heat and let it simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Creamy Elements and Bacon: Stir in the milk or half-and-half, shredded cheddar cheese, sour cream, and crumbled bacon. Cook for an additional 5 minutes over low heat, stirring occasionally, until the soup is creamy and everything is heated through.
- Season and Adjust Texture: Season the soup with salt and pepper to taste. For a smoother texture, mash some of the potatoes directly in the pot using a spoon or potato masher.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings like extra cheese, green onions, more bacon, or sour cream. Serve hot and enjoy.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or blend a portion of the soup before adding the dairy ingredients.
- Using leftover baked potatoes instead of raw diced potatoes can boost the soup’s flavor and texture.
- Feel free to substitute half-and-half with whole milk for a lighter option, though the soup will be slightly less creamy.
- Adjust the bacon quantity based on your preference for added smokiness and crunch.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
