If you have ever craved a comforting bowl that feels like a warm hug from the inside, then this Outback Potato Soup Recipe is exactly what you need. It’s rich, creamy, and packed with layers of flavor that come from simple yet thoughtfully combined ingredients like tender potatoes, smoky bacon, sharp cheddar, and a hint of spices. Whether you are enjoying a chilly evening or want a hearty meal to share with loved ones, this soup brings a perfect balance of creamy texture and savory goodness that keeps you spooning more and more. I am so excited to walk you through this beloved recipe and share some tips to make it shine in your kitchen.
Ingredients You’ll Need
Don’t let the list of ingredients intimidate you; this soup thrives on straightforward pantry staples that work together beautifully. Each one adds its own magic to the taste, texture, and color, making every spoonful memorable.
- 4 large russet potatoes, peeled and diced: These starchy potatoes break down perfectly to thicken the soup without turning mushy.
- 1 medium yellow onion, finely chopped: Adds a subtle sweetness and depth of flavor when softened.
- 3 cloves garlic, minced: Brings a gentle sharpness that elevates the savory notes.
- 1/2 cup celery, finely chopped: Offers a refreshing crunch and aromatics to balance the richness.
- 4 cups chicken broth: Forms a flavorful base that ties all ingredients together.
- 1 cup heavy cream: Gives the soup that indulgent, velvety richness.
- 1 cup whole milk: Lightens the soup slightly while keeping it creamy.
- 1/2 cup sour cream: Adds tanginess and smooth texture for extra depth.
- 4 tablespoons unsalted butter: Essential for sautéing veggies and creating a silky roux.
- 1/4 cup all-purpose flour: Thickens the soup gently and helps create a smooth consistency.
- 1/2 teaspoon salt: Enhances all the flavors perfectly without overpowering.
- 1/4 teaspoon black pepper: Adds mild heat and seasoning balance.
- 1/4 teaspoon smoked paprika: Lends a subtle smoky sweetness that complements the bacon.
- 1/4 teaspoon white pepper: Provides warmth and a hint of spice that blends well without being overpowering.
- 1/2 teaspoon garlic powder: Boosts the garlic flavor gently throughout the soup.
- 1/2 teaspoon onion powder: Enhances the onion’s aroma and deepens the savory notes.
- 6 slices bacon, cooked and crumbled: Brings crispy, smoky bursts for texture and flavor.
- 1 cup shredded cheddar cheese: Melts into creamy pockets of sharpness and comfort.
- 2 green onions, sliced thin (for garnish): Offers fresh, bright color and mild onion bite to finish the dish.
How to Make Outback Potato Soup Recipe
Step 1: Sauté the Aromatics
Begin by melting the butter over medium heat in a large pot. Once melted, add the finely chopped onion, celery, and minced garlic. Let them soften gently for about five minutes, stirring occasionally, until they become translucent and fragrant. This step builds a solid flavor foundation for the entire soup.
Step 2: Create the Roux and Add Broth
Sprinkle in the flour and cook it with the softened veggies for one to two minutes, stirring continuously. This forms a roux, which will thicken your soup beautifully without any clumps. Slowly pour in the chicken broth while whisking to keep the mixture smooth and silky, setting the stage for your potatoes to cook perfectly in a savory liquid.
Step 3: Cook the Potatoes and Season
Add the diced potatoes to the pot along with salt, black and white pepper, smoked paprika, garlic powder, and onion powder. Bring everything to a rolling boil, then reduce the heat to a low simmer. Let it cook gently for 20 to 25 minutes, or until the potatoes are tender enough to pierce with a fork. This is when the flavors meld together into something truly special.
Step 4: Mash Some Potatoes and Add Creams
Using a potato masher, lightly mash some of the cooked potatoes directly in the pot. This will give the soup a thicker body while leaving some potato chunks intact for delightful texture contrasts. Stir in the heavy cream, whole milk, and sour cream, then keep simmering for another five minutes, stirring frequently to combine every bit of creaminess.
Step 5: Final Touches with Bacon and Cheese
Fold half of the crumbled bacon and half of the shredded cheddar cheese into the hot soup, stirring until the cheese melts completely and the bacon’s smoky goodness is evenly distributed. Taste your masterpiece and adjust seasoning if needed, then you’re ready to serve the ultimate Outback potato soup experience.
How to Serve Outback Potato Soup Recipe
Garnishes
Topping your soup with the remaining cheddar cheese, crispy bacon bits, and fresh green onions brings a beautiful visual appeal and adds contrasting textures to each mouthful. These garnishes make every bowl feel indulgent and fresh—just like a visit to your favorite steakhouse.
Side Dishes
This soup stands strong on its own or pairs wonderfully with rustic breads, such as crusty sourdough or warm biscuits. A crisp green salad dressed with a tangy vinaigrette can also brighten the meal, balancing out the richness of the potato soup perfectly.
Creative Ways to Present
For a cozy dinner party, serve the soup in individual bread bowls to impress your guests visually while adding more comfort. You can also layer it in clear glass mugs for a fun presentation, showcasing the vibrant garnishes on top. These little touches turn a simple soup into an event!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup into an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making leftovers even more enjoyable, but keep in mind the soup will thicken as it chills.
Freezing
You can freeze leftover soup for up to 2 months in a freezer-safe container. For best results, omit sour cream and dairy when freezing, then add them fresh when reheating to maintain the creamy texture.
Reheating
Reheat gently on the stovetop over low to medium heat. Add a splash of chicken broth or milk if the soup feels too thick after refrigeration or freezing. Stir often to warm evenly, and finish with a sprinkle of fresh cheese or bacon for that freshly made taste.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken broth with vegetable broth and omit the bacon or use a plant-based alternative to maintain the flavor profile.
What if I don’t have heavy cream?
You can use half-and-half or a mixture of whole milk and Greek yogurt for a lighter yet still creamy soup experience.
How can I make this gluten-free?
Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch to thicken the soup while keeping it safe for gluten-sensitive diets.
Is it possible to make this soup in a slow cooker?
Yes! Sauté the veggies first, then combine all ingredients except the dairy in the slow cooker and cook on low for 6–7 hours. Add the cream, sour cream, cheese, and bacon near the end to avoid curdling and maintain freshness.
Why does the soup thicken after cooling?
Potato starch and dairy thicken as they cool, so the soup becomes thicker in the fridge. Adding liquid when reheating helps return it to a perfect spoonable consistency.
Final Thoughts
There’s something truly special about the Outback Potato Soup Recipe that feels homey yet a little bit indulgent every time you make it. Its layers of creamy texture, smoky bits of bacon, and warming spices come together in a soup that’s perfect any day of the year. I encourage you to give this recipe a try—you might just find a new go-to comfort food that brightens your table and warms your heart all at once.
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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
- Diet: Gluten Free
Description
Outback Potato Soup is a rich and creamy American-style soup featuring tender russet potatoes simmered with aromatic vegetables and spices, enriched with cream and sour cream, and topped generously with crispy bacon, sharp cheddar cheese, and fresh green onions. This comforting soup is perfect for a hearty meal and offers a deliciously thick texture with a balance of smoky and savory flavors.
Ingredients
Soup Base
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup celery, finely chopped
- 4 cups chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour (use gluten-free flour for gluten-free option)
Dairy & Cream
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup sour cream
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Toppings
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 2 green onions, sliced thin (for garnish)
Instructions
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and garlic, and cook until softened and fragrant, about 5 minutes.
- Make Roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux which helps thicken the soup.
- Add Broth and Potatoes: Slowly whisk in the chicken broth to avoid lumps, making the mixture smooth. Add the diced potatoes along with salt, black pepper, smoked paprika, white pepper, garlic powder, and onion powder.
- Simmer the Soup: Bring the soup to a boil, then reduce the heat to low and simmer gently for 20-25 minutes, or until the potatoes are tender.
- Thicken Soup: Using a potato masher, lightly mash some of the potatoes directly in the pot to thicken the soup, while keeping some potato chunks for texture.
- Add Creams: Stir in the heavy cream, whole milk, and sour cream. Continue to simmer for another 5 minutes, stirring frequently to blend the flavors.
- Incorporate Bacon and Cheese: Add half of the crumbled bacon and half of the shredded cheddar cheese to the soup, stirring until melted and well combined.
- Adjust Seasoning and Serve: Taste the soup and adjust seasonings as needed. Serve hot, garnished with the remaining cheese, bacon, and sliced green onions for a fresh finish.
Notes
- For a lighter soup, substitute half-and-half for heavy cream and use turkey bacon instead of regular bacon.
- The soup thickens as it cools; add a splash of broth or milk when reheating to adjust consistency.
- Use gluten-free flour to make this recipe gluten-free.
