There is something undeniably comforting and soul-soothing about a warm bowl of potato soup, and this Outback Potato Soup Recipe captures that feeling perfectly. Packed with crispy bacon, creamy cheddar, and tender potatoes swimming in a luscious broth, this soup is a delicious blend of simple ingredients that come together to create an irresistible classic. Whether you’re craving a hearty meal on a chilly day or serving friends and family something truly memorable, this recipe is a wonderful way to brighten your table and satisfy those comfort food cravings.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Outback Potato Soup Recipe. Each component plays an important role, from the smoky bacon that adds a savory crunch, to the creamy cheeses that give the soup its irresistible richness and smooth texture.
- Bacon (6 slices, chopped): Provides smoky, crispy flavor that complements the creamy soup base perfectly.
- Onion (1 small, diced): Adds a subtle sweetness and depth when sautéed.
- Garlic (2 cloves, minced): Boosts the aroma and background savoriness.
- Butter (4 tablespoons): Enhances richness and helps create the roux for thickening.
- All-purpose flour (1/4 cup): Essential for thickening the soup to a perfect creamy consistency.
- Chicken broth (4 cups): Forms the flavorful base of the soup, lending depth and warmth.
- Russet potatoes (3 cups, peeled and diced): Their starchiness gives the soup a cozy, hearty body.
- Heavy cream (1 cup): Creates a silky smooth texture and luxurious mouthfeel.
- Sour cream (1/2 cup): Adds tangy brightness balancing the richness.
- Cheddar cheese (1 cup, shredded): Melts into the soup for that classic cheesy goodness.
- Salt (1/2 teaspoon): Enhances all flavors without overpowering.
- Black pepper (1/2 teaspoon): Provides a gentle hint of heat.
- Paprika (1/4 teaspoon): Brings subtle smoky warmth and beautiful color.
- Green onions (1/4 cup, chopped): Fresh garnish that adds a pop of vibrant color and mild onion flavor.
How to Make Outback Potato Soup Recipe
Step 1: Cook the Bacon
Start by heating a large pot or Dutch oven over medium heat and cook the chopped bacon until it’s beautifully crispy. Remove the bacon and set it aside, but keep about two tablespoons of the flavorful drippings in the pot to build your soup’s foundation.
Step 2: Sauté Onion and Garlic
Into the hot bacon drippings, toss in your diced onion and sauté for about 3 to 4 minutes until it’s softened and translucent. Add the minced garlic and stir for another 30 seconds to release its fragrant goodness. This simple step fills your kitchen with an inviting aroma that signals good things to come.
Step 3: Create the Roux
Add the butter to the pot and let it melt gently. Sprinkle in the flour and whisk it constantly for 1 to 2 minutes to cook out the raw flour taste and form a smooth roux. This mixture will thicken the soup, giving it that creamy texture we all crave.
Step 4: Add Broth and Potatoes
Slowly pour in the chicken broth while whisking to avoid lumps. Then add the diced potatoes, salt, black pepper, and paprika. Bring everything to a boil before reducing the heat to let it simmer for 15 to 20 minutes. The potatoes will cook until tender, infusing the broth with their comforting flavor.
Step 5: Stir in Cream, Sour Cream, and Cheese
Once the potatoes are tender, stir in the heavy cream, sour cream, and shredded cheddar cheese. Mix continuously until everything melds into a silky, smooth soup. Let it simmer for an additional five minutes to fully marry the flavors and thicken the soup slightly. Taste and adjust seasoning as needed—this is where you make it your own!
Step 6: Finish with Crispy Bacon and Green Onions
Serve the soup steaming hot, garnished generously with the reserved crispy bacon and fresh green onions. These garnishes not only add fantastic texture but also brighten the soup’s appearance beautifully.
How to Serve Outback Potato Soup Recipe
Garnishes
To elevate the Outback Potato Soup Recipe, crunchy bacon bits and chopped green onions are non-negotiable toppings. If you want to get creative, add a dollop of sour cream or extra shredded cheddar cheese for even more indulgence. They add texture and a burst of flavor that makes each spoonful exciting and satisfying.
Side Dishes
This soup pairs wonderfully with several side options. Warm, crusty bread or garlic toast provides something to soak up every drop. A fresh, lightly dressed salad can balance out the richness, while a serving of roasted vegetables adds color and nutritional punch to your meal.
Creative Ways to Present
For a cozy dinner party, serve the Outback Potato Soup Recipe in hollowed-out bread bowls—that rustic presentation is sure to impress guests. You can also serve it alongside individual ramekins of toppings like extra cheese, bacon, and chopped herbs, allowing everyone to customize their bowl to perfection.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store your soup in airtight containers in the refrigerator. It will keep well for up to three days, retaining that deep, comforting flavor with just a quick reheat.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers and freeze for up to three months. Just be mindful that cream-based soups can sometimes separate after freezing; stirring well during reheating usually brings it right back to life.
Reheating
Reheat your soup gently on the stovetop over low to medium heat, stirring often to prevent sticking or curdling. If the soup thickened in the fridge or freezer, add a splash of chicken broth or cream to loosen it back to your preferred consistency.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoky flavor by using smoked paprika or a dash of liquid smoke to keep that rich taste intact.
What type of potatoes work best in this recipe?
Russet potatoes are perfect because they break down slightly to create a creamy texture, but Yukon Golds also work beautifully for a smoother, creamier soup with a buttery flavor.
Is it possible to make this recipe gluten-free?
Yes, just substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Make sure your broth and other ingredients are gluten-free as well, and you’re all set!
Can I prepare this soup ahead of time for a gathering?
Definitely! Make the soup up to two days in advance for best flavor. Reheat gently before serving and add fresh garnishes last minute to keep everything crisp and fresh.
How can I add more vegetables to the soup?
Feel free to toss in diced carrots, celery, or even corn when you add the potatoes. They cook alongside the potatoes and add extra texture, color, and nutrients without overpowering the classic flavors.
Final Thoughts
If you’re searching for a cozy meal that feels like a big warm hug, the Outback Potato Soup Recipe is your new best friend. Its creamy texture, savory bacon, and hearty potatoes come together in a way that’s both simple and truly satisfying. Don’t hesitate to give it a try—you might just find this is the comfort food you never knew you needed on chilly evenings or anytime you want a taste of homemade warmth and love.
Print
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
This Outback Potato Soup is a creamy, comforting dish loaded with tender potatoes, crispy bacon, sharp cheddar cheese, and a hint of paprika. Perfect for chilly days, it combines the richness of heavy cream and sour cream with savory flavors, making it a hearty and satisfying meal.
Ingredients
Soup Base
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 3 cups russet potatoes, peeled and diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Dairy and Cheese
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Garnish
- 1/4 cup chopped green onions
Instructions
- Cook Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
- Sauté Vegetables: Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Create Roux: Add the butter to the pot and let it melt completely. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux that will thicken the soup.
- Add Broth and Potatoes: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Add the diced potatoes, salt, black pepper, and paprika. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and let the soup simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Cream and Cheese: Stir in the heavy cream, sour cream, and shredded cheddar cheese until the soup is smooth and creamy. Simmer for an additional 5 minutes to meld the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Serve hot topped with the reserved crispy bacon and chopped green onions.
Notes
- For a thicker soup, mash some of the potatoes directly in the pot before adding the cream.
- Yukon Gold potatoes can be used instead of russet potatoes for a creamier texture.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
