Outback Potato Soup Classic

Outback Potato Soup Classic brings the creamy comforting flavors of the beloved restaurant favorite right to your own kitchen with simple steps and familiar ingredients. Each bowl is loaded with tender potatoes savory bacon and a rich cheesy base that instantly reminds me of cozy nights at home. Whether served on a chilly weekday or for a special weekend treat this soup always delivers warmth and satisfaction.

I first made this Outback Potato Soup on a rainy afternoon when I wanted something both soothing and a little decadent. Ever since it has become a go-to for family movie nights and my kids often ask for seconds.

Gather Your Ingredients

• Russet or golden potatoes: Always opt for firm smooth potatoes with no sprouting. These give the soup body and a velvety texture.
• Bacon: Crisp bacon adds savory depth. Choose thick-cut strips for extra crunch and bold flavor.
• Chicken stock or broth: Look for low-sodium to control the saltiness of your soup. This builds the base layer of taste.
• Cheddar cheese: Freshly shredded cheese melts best and gives that quintessential Outback flavor.
• Heavy whipping cream: For a silky smooth finish use full-fat cream from a reputable dairy.
• Butter: Real unsalted butter is best for making a rich base.
• All-purpose flour: Essential for the roux which thickens the soup steadily and smoothly.
• Green onion: Adds brightness at the end. Pick vibrant green fresh stalks.
• Sweet yellow onion (optional): Optional for extra sweetness and aroma. Check for a heavy unblemished onion.
• Salt and black pepper: Season as needed to let the key flavors shine.

How to Make It

Prep the Potatoes:

Dice your potatoes into even bite-sized pieces to ensure they cook evenly. Place them in a large pot fill with enough water to cover and bring to a gentle boil. Once fork-tender drain and set aside as this keeps them from becoming mushy.

Simmer the Broth:

Pour the chicken stock into a large soup pot. Add the diced onions a pinch of salt a sprinkle of pepper and the measured water. Bring this mixture to a steady simmer over medium heat. Let it bubble gently for about 20 minutes so the aromatics can infuse the broth.

Make the Roux:

In a separate saucepan melt the butter fully over medium heat watching carefully so it does not brown. Gradually whisk in the flour to form a smooth paste. Stir constantly for about two minutes to cook out the raw flour taste without letting the roux darken.

Thicken the Soup:

Take your prepared roux and slowly whisk it into the simmering broth. Add it in stages whisking continuously which prevents lumps from forming and gives a smoother finish.

Add Cream:

Pour in the heavy whipping cream while stirring gently. This step makes the soup extra rich and gives that signature creamy body. Let it all combine evenly.

Final Simmer:

Continue simmering the soup for another 20 minutes at low heat stirring now and then. This melds all the flavors together and thickens the soup to perfection.

Add the Potatoes:

Carefully fold in your boiled diced potatoes. Stir evenly so the potatoes are well distributed and fully warmed through.

Finish and Serve:

Ladle the soup into bowls. Add a generous topping of extra shredded cheddar bacon bits and chopped green onion for color flavor and crunch. Serve steaming hot.

I absolutely love the crispy bacon in this soup and always use extra for topping. It reminds me of my dad standing by the stove expertly flipping bacon on Saturday mornings and how the whole house smelled amazing. The green onions sprinkled on top remind me of sharing this soup around the table on cozy nights when everyone lingers long after dinner.

Flavor Boosters

For more flavor try caramelizing the onions first before adding to the broth. Toss in greens like steamed peas or asparagus in the spring or stir in a pinch of smoked paprika in the fall for extra warmth. To amplify the richness a swirl of extra cream or a handful of Colby Jack cheese adds a decadent touch.

Serving Suggestions

Serve the soup with warm crusty bread or homemade garlic toast for a heartier meal. Add a bright side salad or let everyone customize their bowls with toppings like chives sour cream or extra crispy bacon for a festive touch.

Creative Twists

If you are short on russet potatoes use Yukon golds for buttery creaminess. Substitute half-and-half for a lighter version or vegetable stock for a vegetarian spin. Skip the cheese and green onion if freezing the soup and add them fresh when serving.

This Outback Potato Soup is even better on day two as the flavors blend. Make a batch for your next gathering and see it disappear just as quickly as it does in our family.

Common Questions About the Recipe

→ What type of potatoes work best?

Russet or golden potatoes are best for a creamy texture and hearty bite in the soup.

→ Can I substitute the bacon?

Yes, for a vegetarian version, use smoked paprika or sautéed mushrooms for depth of flavor.

→ How do I ensure a creamy consistency?

Make a roux with butter and flour before adding to the broth, then finish with heavy cream.

→ Are toppings necessary?

While optional, garnishes like extra cheese, crispy bacon, and green onions enhance both flavor and appearance.

→ Can leftovers be reheated?

Yes, gently reheat on the stove, adding a splash of broth or milk if the soup thickens too much.