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There’s nothing like a cozy bowl of creamy potato soup to warm your soul and bring a little taste of comfort into your day. This Outback-inspired Potato Soup is rich, creamy, and loaded with tender potatoes, cheddar cheese, and savory bacon bits that melt in your mouth. It’s the ultimate comfort food recipe, perfect for those chilly days when you crave something indulgent and easy to make at home. And for those who can’t get enough, consider subscribing to our newsletter for even more quick, easy, and delicious recipes delivered straight to your inbox! Subscribe Here
Why You’ll Love This Outback Potato Soup Recipe
This soup is loaded with the goodness of tender potatoes, creamy textures, and flavorful toppings. Here’s why you’ll love it:
- Rich, Creamy Texture: A mix of heavy cream and a smooth roux thickens this soup to perfection.
- Savory Toppings: Each bowl is topped with cheddar cheese, crispy bacon bits, and green onions, adding flavor and a little crunch.
- Easy to Customize: Make it your own by adding spices, adjusting toppings, or even swapping some ingredients.
- Quick to Prepare: In under an hour, you can have this delicious, heartwarming soup ready to serve.
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Craving More Comforting Soup Ideas?
If you enjoy this potato soup, you might also love these other comforting soups that warm you from the inside out:
- Crockpot Ham and Potato Soup: A Cozy, Creamy Comfort Dish
- Coconut Chickpea Sweet Potato Soup
- Easy Butternut Squash and Sweet Potato Soup
Each of these recipes is a delicious bowl of warmth and flavor, adding variety to your soup repertoire.
Ingredients You’ll Need
- 1 quart water for boiling potatoes
- 4 large potatoes, diced into bite-sized pieces
- 2 ½ cups chicken broth or stock
- ½ small onion, diced (optional for extra flavor)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 cup cold water
- ¾ cup heavy cream
- ½ cup butter
- ¾ cup cheddar cheese
- ⅛ cup bacon bits (for topping)
- ⅛ cup green onions, finely chopped (for topping)
Tools You’ll Need
Don’t Have a Large Pot! We Got You
Ingredient Additions and Substitutions
- For added richness: Substitute the heavy cream with half-and-half for a lighter option.
- Add extra flavor: Incorporate minced garlic when cooking the onion.
- Cheese options: Try Colby-Monterey Jack cheese or pepper jack for a bit of a kick.
- Vegetarian option: Use vegetable broth instead of chicken broth, and skip the bacon topping.
Step-by-Step Instructions for Making Outback Potato Soup
Step 1: Prep and Boil the Potatoes
Begin by dicing the potatoes into bite-sized pieces. Place them in a pot with the quart of water and bring to a boil. Cook until tender, then drain and set aside.
Step 2: Prepare the Broth
In a large pot, combine the chicken broth, diced onions, salt, pepper, and 1 cup of cold water. Bring this mixture to a simmer over medium heat, letting it cook for around 20 minutes to allow the flavors to meld together.
Step 3: Make the Roux
In a separate saucepan, melt the ½ cup of butter over medium heat. Gradually whisk in the ⅓ cup of flour, stirring constantly until a smooth paste forms. Let the roux cook for a couple of minutes to remove any raw flour taste.
Step 4: Combine the Roux and Broth
Slowly whisk the roux into the simmering broth mixture. Stir constantly to prevent lumps and help the soup achieve a smooth, creamy consistency.
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Step 5: Add the Heavy Cream
Pour in the ¾ cup of heavy cream, stirring gently to incorporate it fully. Allow the soup to simmer for another 20 minutes, stirring occasionally. This gives the flavors time to come together and the soup to thicken beautifully.
Step 6: Add the Potatoes and Final Touches
Once the soup has thickened, gently add the diced potatoes to the pot. Stir well to distribute them evenly throughout the soup.
Step 7: Garnish and Serve
Ladle the soup into bowls and top each serving with a generous sprinkle of cheddar cheese, crispy bacon bits, and chopped green onions. These garnishes elevate the flavor and give each spoonful a delightful balance of creamy and crunchy textures.
Serve hot and savor the comforting, hearty flavors of this creamy potato soup!
What to Serve with Outback Potato Soup
This soup is filling on its own, but it pairs beautifully with various sides:
- Crusty Bread: Perfect for dipping, letting you soak up every last drop.
- Side Salad: A fresh, leafy salad adds a light contrast to the rich soup.
- Grilled Cheese Sandwich: The gooey cheese and crispy bread make a delightful pairing.
- Garlic Breadsticks: A flavorful, dippable option that complements the soup’s richness.
Tips for the Perfect Outback Potato Soup
- Control the Thickness: Adjust the soup’s thickness by using more or less flour in the roux or by adding a touch more broth.
- Add More Creaminess: Stir in a little extra heavy cream at the end if you want an even richer texture.
- Keep It Smooth: Use a potato masher to break down some of the potatoes if you prefer a creamier consistency without chunks.
How to Store and Reheat Outback Potato Soup
If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat it on the stove over medium heat, stirring occasionally. Add a little extra broth or cream as needed to restore its creamy texture.
Freezing is not recommended for this soup, as the dairy may separate during thawing, affecting the texture.
Frequently Asked Questions (FAQ)
Q: Can I make this soup in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Cook the potatoes separately, then combine all the ingredients except the cheese, bacon, and green onions in the slow cooker. Cook on low for 4-6 hours or until the flavors have melded together.
Q: How can I make this soup thicker?
A: For a thicker consistency, add a little more flour to the roux, or allow the soup to simmer longer to reduce some of the liquid.
Q: Can I use milk instead of heavy cream?
A: You can substitute milk for heavy cream, but it will yield a thinner soup. For a balance, consider using whole milk or even half-and-half if you prefer a lighter option.
Savor This Cozy Outback Potato Soup Today!
This Outback-inspired potato soup is a true comfort dish, combining creamy richness, savory toppings, and tender potato chunks. Whether you’re enjoying it on a chilly evening or craving something hearty and satisfying, this soup is sure to be a crowd-pleaser. Try it out, and don’t forget to share your creations on Pinterest! We’d love to see how yours turned out.
More Recipes to Try
- Crockpot Ham and Potato Soup: A Cozy, Creamy Comfort Dish
- Coconut Chickpea Sweet Potato Soup
- Easy Butternut Squash and Sweet Potato Soup
Enjoy these comforting, heartwarming recipes, and be sure to subscribe for more delicious ideas in your inbox!
Outback Potato Soup: A Creamy Comfort in Every Spoonful
- Total Time: 40 min
- Yield: 6 servings 1x
Description
This Outback-inspired Potato Soup is the perfect comfort food for chilly days, bringing warmth and creaminess with every spoonful. Made with tender potatoes, a rich cream base, and topped with sharp cheddar, crispy bacon bits, and green onions, this soup is hearty, flavorful, and satisfying. Quick to make and full of flavor, it’s a delicious way to treat yourself or the whole family!
Ingredients
- 1 quart water, for boiling potatoes
- 4 large potatoes, diced into bite-sized pieces
- 2 ½ cups chicken broth or stock
- ½ small onion, diced (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup all-purpose flour
- 1 cup cold water
- ¾ cup heavy cream
- ½ cup butter
- ¾ cup cheddar cheese
- ⅛ cup bacon bits, for topping
- ⅛ cup green onions, finely chopped, for topping
Instructions
- Dice the potatoes into bite-sized pieces and boil them in a quart of water until tender. Once cooked, drain and set them aside.
- In a large pot, combine the chicken broth, diced onion, salt, pepper, and 1 cup of cold water. Bring the mixture to a simmer over medium heat, allowing it to cook for about 20 minutes to meld the flavors.
- In a separate saucepan, melt ½ cup butter over medium heat. Gradually whisk in the ⅓ cup of flour, stirring until a smooth paste forms. Let the roux cook for 2 minutes to remove the raw flour taste.
- Whisk the roux into the simmering broth mixture until smooth. Stir constantly to prevent lumps.
- Pour in the ¾ cup of heavy cream, stirring to incorporate fully. Allow the soup to simmer for an additional 20 minutes, stirring occasionally.
- Add the cooked potatoes to the pot, stirring well to distribute evenly.
- Ladle the soup into bowls, topping each serving with cheddar cheese, bacon bits, and green onions.
- Serve hot and enjoy the rich, comforting flavors of this creamy potato soup!
Notes
For a thicker consistency, allow the soup to simmer longer, or add an extra tablespoon of flour to the roux. You can also swap the heavy cream with half-and-half for a lighter version. This soup is best enjoyed fresh but can be stored for up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 70mg