OUTBACK POTATO SOUP
Introduction
Warm, savory steam rises from the pot — a gentle swirl of butter and sharp cheddar, the smoky perfume of crisped bacon, and the comforting, earthy scent of simmered russet potatoes. With each spoonful you get velvet-smooth broth, tender potato chunks that give just enough bite, and the satisfying crunch of green onion and bacon on top. This is the kind of soup that feels like a hug on a cold day and a celebration on a busy weeknight.
Outback Potato Soup is perfect for chilly evenings, casual family dinners, or as a crowd-pleasing starter at gatherings. It’s also a brilliant make-ahead meal for busy weeks: it reheats beautifully and tastes even better the next day. If you enjoy variations that highlight a gentler, onion-forward profile, you might also like my take on a potato-leek twist at potato-leek soup recipe.
Dish Snapshot
- Prep Time: 20 minutes
- Cook Time: 45 minutes (including simmering and finishing)
- Total Time: 1 hour 5 minutes
- Servings: 6 generous bowls
- Difficulty Level: Easy to Moderate — great for confident beginners or anyone who likes hands-on comfort food
Nutritional Breakdown
Estimated nutrition per serving (one of six). These are approximate values calculated using ingredient profiles from USDA FoodData Central and rounded to practical figures. For general dietary guidance see CDC and Mayo Clinic resources.
- Calories: ~550 kcal
- Protein: ~14 g
- Carbohydrates: ~41 g
- Total Fat: ~35 g
- Saturated Fat: ~19 g
- Fiber: ~4.5 g
- Sugar: ~3 g
- Sodium: ~900 mg (varies widely depending on bacon, stock, and cheese)
Note: Sodium and exact calories can shift significantly with low-sodium broth, reduced-fat dairy, or smaller portions. Estimates were compiled using USDA nutrient data and general portion conversions.
Why You’ll Love It
This soup hits the comfort-food sweet spot: a rich, creamy base balanced by sturdy potato texture and bright, fresh green onion. It’s nostalgic — the smell of bacon and butter can evoke cozy family dinners — yet flexible enough to be dressed up for guests. You’ll find it particularly satisfying:
- When you want a quick, hearty weeknight meal that warms you from the inside out.
- As a make-ahead crowd-pleaser for potlucks and casual dinner parties.
- When you crave the indulgent, restaurant-style creaminess of Outback’s version but want to control the ingredients at home.
Step-by-Step Instructions
Ingredients
- Water — enough to cover the potatoes for boiling
- 4 large russet or golden potatoes (about 1.1–1.4 kg total), diced into bite-sized pieces
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock (or chicken broth)
- 1 cup cold water
- 3/4 cup cheddar cheese, shredded (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup (1 stick) butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced (for garnish)
- 1/2 sweet yellow onion, diced (optional; adds depth)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
Optional ingredients and substitutions:
- For a lighter soup: use half-and-half or a mix of milk and Greek yogurt in place of heavy cream (expect a thinner texture).
- Vegetarian: substitute vegetable broth for chicken stock and omit bacon; add smoked paprika or liquid smoke for a smoky note.
- Gluten-free: replace flour with an equal amount of cornstarch slurry (mixed cold with water) to thicken.
- Cheese swap: Monterey Jack, Colby, or a blend (Colby‑Monterey Jack is a classic choice).
- Add-ins: chopped chives, steamed broccoli, diced ham, or sautéed mushrooms.
Method
- Prepare potatoes: Dice the potatoes into bite-sized pieces. Place in a pot, cover with water, salt lightly, and bring to a boil. Cook until tender when pierced (about 10–12 minutes). Drain and set aside.
- Build the base: In a large pot, combine the 2 1/2 cups chicken stock, diced sweet onion (if using), 1 cup cold water, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bring to a gentle simmer over medium heat and let cook for about 20 minutes to marry flavors.
- Make the roux: In a separate saucepan over medium heat, melt 1/2 cup butter. Gradually whisk in 1/3 cup all-purpose flour until a smooth paste forms. Cook the roux for 2 minutes, whisking constantly, to remove the raw flour taste — do not brown it.
- Thicken the soup: Slowly add the roux into the simmering broth, whisking continuously to avoid lumps. Continue to simmer until the broth thickens slightly.
- Enrich the soup: Pour in about 3/4 cup heavy whipping cream and stir gently to combine. Allow the soup to simmer an additional 15–20 minutes, stirring occasionally so it doesn’t stick.
- Add potatoes: Gently fold the cooked, diced potatoes into the thickened soup. Stir carefully to distribute without breaking the potatoes too much.
- Finish and serve: Stir in 3/4 cup shredded cheddar until melted and smooth (reserve some for garnish if desired). Adjust seasoning to taste. Ladle into bowls and garnish with crumbled bacon, chopped green onions, and extra cheese.
Practical tips:
- Avoid over-stirring after you add the potatoes to preserve bite and texture.
- If the soup gets too thick, thin with a splash of additional stock or water and reheat gently.
- Taste and adjust salt only after adding cheese and bacon, since both add sodium.
- For a silkier texture, use an immersion blender on 1/3–1/2 of the soup before adding the potatoes to create a creamier base with potato chunks intact.
Best Pairings
- Bread: A crusty baguette, warm biscuit, or garlic toast to soak up the creamy broth.
- Light salad: A crisp mixed-green salad with a bright vinaigrette cuts through richness.
- Beverage: Pair with an oaked Chardonnay or an amber ale; for nonalcoholic choices, a lightly brewed iced tea or sparkling water with lemon brightens the palate.
- Side ideas: Serve with a simple coleslaw for crunch, or top with steamed broccoli for a nutrient boost.
Keeping it Fresh
- Room temperature: Do not leave soup at room temperature for longer than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) for food-safety reasons.
- Refrigerator: Store in airtight containers for 3–4 days. Reheat on the stove over low-medium heat, stirring occasionally until heated through.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note: cream-based soups can separate slightly after freezing; whisk vigorously and reheat gently to restore texture, or add a splash of fresh cream when reheating.
Chef’s Advice
- Use starchy potatoes (russet or Yukon gold) for a creamier texture; waxy varieties stay firmer.
- Make the roux patiently: cook it long enough to remove the raw flour flavor, but don’t let it brown if you want a pale, classic soup color.
- Crisp the bacon on paper towels to remove excess grease — you want bacon flavor without excess fat pooling in the bowl.
- If you prefer more body without extra cream, mash 1–2 cups of the cooked potatoes and stir back into the soup for natural thickening.
- When reheating, do it slowly over low heat to prevent dairy from separating; add a splash of stock if needed to loosen.
Creative Twists
- Vegetarian "Smoky" Version
- Use vegetable broth and omit bacon. Add 1 tsp smoked paprika and a drop of liquid smoke for depth. Use olive oil in place of butter or a plant-based butter.
- Gluten-Free Thickener
- Skip the flour roux. Make a slurry with 2 tbsp cornstarch and 2–3 tbsp cold water; whisk into simmering broth and cook until thickened.
- Loaded Baked Potato Style
- Stir in 1/2 cup sour cream at the end, use extra cheddar and chives for topping, and swap bacon for diced ham for variation.
- Southwest Kick
- Add a diced jalapeño when sautéing onions, swap some cheddar for pepper jack, and finish with chopped cilantro and a squeeze of lime.
All Your Questions Answered
Q: Can I make this soup ahead of time?
A: Yes — it actually tastes better the next day. Cool completely, refrigerate (up to 3–4 days) or freeze (up to 3 months). Reheat gently.
Q: How can I reduce calories or fat?
A: Use reduced-fat cheese, substitute half-and-half or milk for heavy cream, use less butter, and swap regular bacon for turkey bacon or omit it and add smoked paprika.
Q: My soup is too thin — how do I thicken it?
A: Mash a cup or two of the cooked potatoes into the soup, simmer longer, or whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water at a time) until desired thickness.
Q: Can I make this dairy-free?
A: Yes — replace butter with olive oil, use unsweetened plant-based milk (coconut cream works for richness) and dairy-free cheese alternatives.
Conclusion
If you’re craving a bowl of comforting indulgence with bright garnishes and deep, buttery flavor, this Outback-style potato soup is a dependable winner — easy enough for a weeknight and impressive enough for guests. Try the recipe, tweak the seasonings to your taste, and share your photos and notes so we can swap tips.
For the original inspiration and a community-tested version, check out this classic Outback Potato Soup Recipe – Food.com, and for another copycat perspective with useful variations, see this Copycat Outback Baked Potato Soup Recipe.
If you enjoyed this recipe, I’d love to hear how you make it your own — leave a comment or tag your photos so others can try your favorite twist. Also, if you want another similar recipe to explore, the original inspiration behind this post is available at our Outback Potato Soup notes.
Print
Outback Potato Soup
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Vegetarian (with substitutions)
Description
A warm, savory potato soup with a creamy base, topped with crispy bacon and green onions, perfect for chilly evenings.
Ingredients
- Water — enough to cover the potatoes for boiling
- 4 large russet or golden potatoes, diced into bite-sized pieces
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock (or chicken broth)
- 1 cup cold water
- 3/4 cup cheddar cheese, shredded (plus more for topping, optional)
- 3/4 cup heavy whipping cream
- 1/2 cup (1 stick) butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced (for garnish)
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon ground black pepper
Instructions
- Prepare potatoes: Dice the potatoes and place them in a pot, cover with water, salt lightly, and boil until tender, about 10–12 minutes. Drain and set aside.
- Build the base: In a large pot, combine chicken stock, diced sweet onion (if using), cold water, salt, and pepper. Simmer for about 20 minutes.
- Make the roux: In a separate saucepan, melt butter and whisk in flour until smooth. Cook for 2 minutes without browning.
- Thicken the soup: Slowly add the roux to the simmering broth, whisking continuously until thickened.
- Enrich the soup: Stir in heavy whipping cream and simmer for an additional 15–20 minutes.
- Add potatoes: Gently fold the cooked potatoes into the thickened soup.
- Finish and serve: Stir in cheddar cheese until melted. Adjust seasoning, and garnish with bacon and green onions.
Notes
For a lighter version, use half-and-half in place of heavy cream. To make it vegetarian, substitute vegetable broth and omit bacon. Use cornstarch for a gluten-free option.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4.5g
- Protein: 14g
- Cholesterol: 85mg
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
