A Bowl of Comfort: Outback Potato Soup

Close your eyes and imagine lifting the lid from a heavy pot: steam curls up, carrying the warm, savory perfume of melting cheddar, smoky bacon, and slowly simmered onions. A first spoonful hits—silky cream, tender potato chunks that yield with a satisfied little give, a briny pop from bacon, and the gentle bite of green onion that brightens every mouthful. This Outback-style potato soup is the kind of recipe that wraps you up like a favorite blanket and stays with you through chilly mornings, family weekend dinners, or when you want to bring something crowd-pleasing to a potluck.

This soup works for so many occasions: a lazy Sunday brunch, a quick weeknight dinner when you want something effortless but indulgent, or an easy centerpiece for holiday comfort food. If you love hearty, creamy soups, you might also enjoy a lighter take such as the classic potato-leek soup—a great complementary recipe to keep on your roster.

At a Glance

• Prep Time: 15 minutes (plus time to cook and crumble bacon)
• Cook Time: 45 minutes (simmering plus roux integration)
• Total Time: ~1 hour
• Servings: 6 bowls
• Difficulty Level: Easy — perfect for cooks of any level

Nutrition Highlights

Estimated nutrition per serving (recipe yields ~6 servings). These values are calculated by summing standard USDA FoodData Central values for the listed ingredients and rounding to sensible figures. Individual brands (especially bacon, cheese, and broth) will change totals; the sodium in particular can vary widely.

• Calories: ~540 kcal
• Protein: ~13 g
• Carbohydrates: ~41 g
  • Fiber: ~4 g
  • Sugars: ~3–4 g
• Total Fat: ~36 g
  • Saturated Fat: ~19 g
• Sodium: ~800–1,100 mg (depends strongly on bacon and broth choice)
• Cholesterol: moderate–high due to cream, butter, and bacon

Source note: Nutrition estimates were derived from nutrient profiles in government food databases and standard nutrition references (USDA FoodData Central, plus nutrition guidance from reputable health organizations). For precise medical or dietary planning, consult a registered dietitian or your healthcare provider.

Why You’ll Love It

• Cozy comfort with contrast: velvety broth and tender potato pieces deliver creamy richness while bacon, sharp cheddar, and green onion add textural and flavor contrast that keeps the bowl exciting.
• Crowd-friendly and nostalgic: this soup evokes family dinners and restaurant favorites—share it at gatherings and watch people return for second helpings.
• Simple, flexible method: basic pantry staples (potatoes, butter, flour, cream, cheese) combine into a supremely satisfying result. It’s easier than it tastes, and forgiving for beginner cooks.
• Seasonal winner: hearty enough for winter but so approachable it’s a favorite year-round. Dress it up for holiday tables or keep it humble for weeknight warmth.

How to Make OUTBACK POTATO SOUP

Ingredients

• Water (enough to cover the potatoes and boil)
• 4 large russet or golden potatoes (about 3–4 pounds total), diced into bite-sized pieces
• 8 slices bacon, cooked and crumbled
• 2 1/2 cups chicken stock (you can also use chicken broth)
• 1 cup cold water
• 3/4 cup cheddar cheese (plus more for topping, optional), shredded
• 3/4 cup heavy whipping cream
• 1/2 cup butter (1 stick)
• 1/3 cup all-purpose flour
• 1/4 cup green onion, diced (plus extra for garnish)
• 1/2 sweet yellow onion, diced (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Optional ingredients / substitutions

• Use low-sodium chicken stock and turkey or center-cut bacon to lower sodium.
• Substitute half-and-half for heavy cream for a slightly lighter soup.
• For a vegetarian version, replace chicken stock with vegetable broth and omit bacon; add smoked paprika for that smoky note.
• Swap cheddar for Colby-Monterey Jack for a milder, gooier finish.

Step-by-step Instructions

1. Prepare the potatoes: Dice the potatoes into bite-sized pieces. Place them into a pot, cover with water, and bring to a boil. Cook until tender when pierced with a fork (about 10–12 minutes). Drain and set aside for later use. Tip: Keep the pieces uniform so they cook evenly.
2. Build the base: In a large pot over medium heat, combine 2 1/2 cups chicken stock, the diced sweet onion (if using), 1 cup cold water, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer and let cook for about 20 minutes to allow the flavors to meld.
3. Make the roux: In a separate saucepan, melt 1/2 cup butter over medium heat. Once fully melted, gradually whisk in 1/3 cup all-purpose flour until a smooth paste forms. Cook the roux for 2–3 minutes, whisking, to remove the raw flour taste—don’t let it brown.
4. Thicken the soup: Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps. Continue simmering until the stock begins to thicken slightly.
5. Enrich with cream: Pour in approximately 3/4 cup heavy cream, stirring gently to combine. Reduce heat to low and allow the soup to simmer for an additional 20 minutes, stirring occasionally so nothing sticks to the bottom.
6. Add potatoes and cheese: Gently fold in the cooked diced potatoes and 3/4 cup shredded cheddar cheese. Stir until cheese is melted and the potatoes are evenly distributed. Taste and adjust seasoning.
7. Finish and serve: Ladle the soup into bowls and garnish each serving with a generous sprinkle of additional cheese (if desired), crispy crumbled bacon, and finely chopped green onions. Serve hot.

Practical tips

• Avoid over-stirring after adding the potatoes so they keep their shape.
• If the soup becomes too thick, thin with a splash of stock or water until desired consistency is reached.
• Check doneness by tasting: potatoes should be tender but not falling apart.

Best Pairings

• Bread: Serve with warm crusty bread, buttery dinner rolls, or garlic toast to soak up every last spoonful.
• Light sides: A crisp green salad with a lemon vinaigrette cuts through the richness nicely.
• Drinks: A rich coffee or a bright white wine (like Sauvignon Blanc) pairs well; for family meals, try iced tea or sparkling water with lemon.
• Garnish ideas: Chop parsley for a fresh herb finish, or add a drizzle of olive oil and a pinch of smoked paprika for visual contrast.
• For a casual meal: Offer sliced apples or pickles on the side—acidic accompaniments brighten the bowl.

How to Store

• Room temperature: Do not leave the soup at room temperature for more than 2 hours (follow standard food safety guidelines).
• Refrigeration: Store cooled soup in airtight containers for up to 3–4 days.
• Freezer: Freeze in airtight containers or freezer bags for up to 2–3 months. Note: cream-based soups may separate slightly after freezing; gently reheat and whisk to recombine. When reheating, thaw overnight in the fridge for best texture.

Insider Secrets

• Texture control: If you prefer a chunkier soup, set aside a cup of the cooked potatoes and add them back after blending some of the soup for smoothness. If you want it creamier, use an immersion blender to purée a portion of the pot before adding the remaining potatoes.
• Roux timing: Cook the roux just long enough to remove raw flour flavor but not so long that it darkens—this keeps the soup’s color inviting.
• Cheese melt: Grate your own cheese rather than using pre-shredded; pre-shredded varieties often contain anti-caking agents that can inhibit smooth melting.
• Smoke without bacon: For a smoky, vegetarian-friendly option, add a teaspoon of smoked paprika or a splash of liquid smoke.

Fun Flavor Ideas

• Smoky Chipotle Twist: Add 1–2 teaspoons chipotle in adobo (finely chopped) for warm, smoky heat; top with cilantro and a squeeze of lime.
• Creamy Herb & Garlic: Sauté 2 cloves garlic with the onions and stir in a tablespoon of chopped fresh thyme and parsley for an herb-forward version.
• Gluten-free Swap: Replace the roux with a slurry of 2 tablespoons cornstarch mixed with cold water; add gradually until the desired thickness is reached.
• Loaded-Baked Jacket: Stir in steamed broccoli florets and use mashed potato garnish to create a loaded-baked-potato style soup.

Recipe Q&A

Q: Can I make this lighter or lower in calories?
A: Yes—use half-and-half or milk instead of heavy cream, reduce butter to 1/4 cup, choose lean bacon or turkey bacon (or omit), and use low-sodium broth. These changes lower fat and calories substantially.

Q: My soup is too thin—how do I thicken it?
A: Make a quick slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk into simmering soup a little at a time until it thickens. Alternatively, blend a cup of the soup and return it to the pot.

Q: How can I keep the potatoes from falling apart?
A: Cut potatoes into larger, uniform pieces and don’t overcook them in the initial boil—just cook until fork-tender. Add to the soup gently at the end to warm through rather than boiling aggressively.

Q: Can I prep this ahead for a party?
A: Yes. Make the soup up to 2 days ahead (without garnishes) and refrigerate. Reheat gently on the stove, adjust thickness if needed, and add fresh toppings at serving time.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze in portions for up to 2–3 months. Reheat slowly; the texture may change slightly due to cream but whisking while reheating restores creaminess.

Conclusion

Give this Outback Potato Soup a try the next time you want something reliably comforting and full of flavor—it’s perfect for feeding a crowd or warming up a weeknight. If you want to compare versions, see a classic inspiration in this Outback Potato Soup Recipe – Food.com and a popular copycat take on the baked potato style in this Copycat Outback Baked Potato Soup Recipe.

If you make it, I’d love to hear how you garnish yours—share a photo or tip in the comments and join our community of home cooks who love cozy soups.