There’s something truly special about a steaming bowl of potato soup, especially when it’s as creamy and comforting as this Outback-inspired version. Picture this: rich, luscious potatoes mingling with crisp bacon and cheddar, creating a decadent experience that warms you from your very core. It’s a symphony of textures and flavors, and on chilly nights, it becomes a staple in my kitchen. I often whip this up when I crave something indulgent yet easy, perfect for quiet evenings with a good book.
The beauty of this soup is that it comes together surprisingly fast, making it perfect for busy weeknights or casual get-togethers with friends. You can serve it as a satisfying main course or a hearty start to a cozy meal. And if you happen to have leftovers (which not everyone does, trust me!), it heats up wonderfully for lunch the next day.
WHY I LOVE OUTBACK POTATO SOUP
This Outback Potato Soup truly hits that sweet spot between comfort and satisfaction. It’s incredibly easy and undeniably delicious, making it a true winner at my table. The balance of creamy texture with crispy toppings gives it an elegant touch that feels so indulgent, yet it’s such a straightforward recipe that I often share it with friends to showcase just how accessible good food can be. Trust me, you’re going to want to keep a pot of this on hand!
OUTBACK POTATO SOUP INGREDIENTS
The magic of this potato soup truly lies in the combination of simple, wholesome ingredients. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- WATER (enough to cover potatoes and boil): This is the foundation of your soup, where all the flavors will meld beautifully.
- 4 LARGE RUSSET OR GOLDEN POTATOES: These are the stars! They bring that velvety texture and comforting heartiness we crave.
- 8 SLICES OF BACON (cooked and crumbled): Crispy bacon bits add that irresistible crunch and smoky flavor.
- 2 1/2 CUPS CHICKEN STOCK: Deep, savory goodness that enhances the overall flavor profile (you can also use chicken broth).
- 1 CUP COLD WATER: Helps to balance the richness of the stock while cooking.
- 3/4 CUP CHEDDAR CHEESE (plus more for topping optional): This cheese adds an indulgent creaminess that is totally essential.
- 3/4 CUP HEAVY WHIPPING CREAM: This luxuriously thick component turns an otherwise good soup into something truly special.
- 1/2 CUP BUTTER: Richness personified, it makes everything taste more decadent.
- 1/3 CUP ALL-PURPOSE FLOUR: This helps thicken things up beautifully for that perfect consistency.
- 1/4 CUP GREEN ONION (diced): Little gems that pack a mighty punch in flavor and freshness.
- 1/2 SWEET YELLOW ONION (diced optional): Adds depth and sweetness (if you choose to include it!).
- 1/2 TEASPOON SALT: Enhances all the flavors, bringing them together.
- 1/2 TEASPOON GROUND BLACK PEPPER: A sprinkle of spice to elevate your taste buds.
SUBSTITUTIONS AND TIPS
Need a swap? Here are a few options if you’re looking to switch things up!
- Instead of bacon, try smoked turkey or even sautéed mushrooms for a delicious twist.
- If you want it vegetarian, just replace the chicken stock with vegetable stock and skip the bacon — it still tastes incredible!
- For a lighter version, consider using half-and-half instead of heavy whipping cream, though it won’t be quite as rich.
- Timing tip: If you want to save on prep, use a pressure cooker for the potatoes – they’ll cook in a fraction of the time!
KITCHEN TOOLS YOU’LL NEED
- Large pot (at least 6-quart)
- Saucepan (for the roux)
- Whisk
- Potato peeler
- Cutting board
- Sharp knife
- Ladle
HOW TO MAKE OUTBACK POTATO SOUP
Let’s dive into creating this incredibly satisfying Outback Potato Soup. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious meal in no time. We’re aiming for a creamy, luscious soup that you won’t be able to resist!
Dice and Boil the Potatoes
First, dice the potatoes into bite-sized pieces and boil them in water until tender (about 10-15 minutes). Once cooked, set them aside for later use and pat yourself on the back; you’re on your way!
Create a Flavor Base
Next, in a large pot, combine the chicken stock, diced onions (if using), salt, pepper, and water. Bring everything to a gentle simmer over medium heat, allowing this mix to cook for about 20 minutes. This step is key to melding the flavors beautifully!
Make the Roux
Now, in a separate saucepan, melt 1/2 cup of butter over medium heat. Once it’s melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. This roux needs a couple of minutes to cook — just enough to remove any raw flour taste while keeping it light and fabulous.
Thicken the Soup
Slowly incorporate your roux into the simmering broth, whisking continuously to prevent lumps from forming. This process helps thicken the soup and gives it that rich, creamy consistency we’re all dreaming of.
Add the Cream
Pour in approximately 3/4 cup of heavy cream, stirring gently as you do so. You’re going to love how this enriches the soup, making it taste utterly luxurious.
Simmer to Perfection
Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick. This step lets all the flavors meld together beautifully. Your kitchen should start smelling divine by now!
Embrace the Potatoes
Once the soup has thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup, and just look at that hearty goodness!
Garnish with Love
Ladle the soup into bowls and garnish each serving with a generous sprinkle of Colby-Monterey Jack cheese, crispy bacon bits, and finely chopped green onions. These toppings not only add flavor but also a delightful visual appeal.
Serve Hot and Savor
Finally, serve the soup hot and enjoy the comforting flavors of this creamy potato soup, complete with its delightful garnishes. I just know you’re going to love this!
HOW TO STORE OUTBACK POTATO SOUP
Leftovers of this potato soup taste just as fantastic as the first serving! You can keep it at room temperature for up to an hour after serving. For refrigerator storage, use an airtight container and enjoy within 3-4 days. If you want to freeze it, it lasts well for about 2-3 months; just be sure to thaw it overnight in the fridge before reheating. To reheat, a gentle warm-up on the stovetop with a splash of milk or cream helps restore its creamy goodness!
TIPS FOR SUCCESS
- Cut your potatoes consistently for even cooking and texture.
- Don’t rush the roux; it’s essential for the soup’s creamy body.
- If you like it spicy, throw in some paprika or cayenne pepper.
- Taste as you go for perfect seasoning.
- Finish with a drizzle of olive oil or melted butter for a fancy touch.
SERVING SUGGESTIONS
- Pair your soup with a fresh side salad for a balanced meal.
- Serve alongside crusty artisan bread for dipping.
- Consider topping it off with a dollop of sour cream for extra creaminess.
- A glass of crisp white wine complements the flavors beautifully.
- Garnish with fresh herbs like parsley or chives for a vibrant finish!
And there you have it—my favorite Outback Potato Soup recipe! I hope this becomes a beloved dish in your home just as it has in mine. Enjoy every comforting bite!
