I make this soup on cool nights when I want food that fills the house with simple smells. I first tried it on a busy week when I had time to cook but not to fuss. OUTBACK POTATO SOUP fit that need. It warms fast and stays good for days.

Table Of Contents show

I keep the parts ready in my fridge. I cook it often for a quick dinner with bread or a small salad. It has a rich cream base and soft potato chunks. I learned to tweak the salt and cheese to match my taste. It saves time and makes plain nights feel tidy.

This recipe is a creamy potato soup with a thick, smooth base and soft potato pieces. It tastes rich, mild, and a bit cheesy. People make it for weeknight dinners, small family meals, or when they want a filling bowl without hard work. The soup works for lunch and dinner. It pairs well with bread or a light salad. For a slow-cooker version that keeps hands free, see easy slow cooker potato soup recipes for ideas that match this style.

Why make this recipe

This soup is quick to put together and uses common kitchen items. It cooks in one large pot, so cleanup stays small. The flavor is creamy and mild, which most people like. You can change toppings or cheese to fit your taste. It stores well, so you can make a big batch and eat for days. The steps match a busy routine: a short boil, a simple roux, then a slow simmer to bring it all together.

How to make this recipe

You start by softening the onions in the broth, then make the roux to thicken the soup. The roux goes into the hot broth so the mix becomes smooth and rich. After a slow simmer you add cream to make it silkier. Once the soup sits and blends, you fold in the cooked potato pieces near the end. The final mix should be hot and thick, not runny. For tips on mixing soup textures, see potato kale soup for simple ideas you can borrow.

Ingredients for OUTBACK POTATO SOUP

water (enough to cover the potatoes and boil), 4 large russet or golden potatoes, 8 slices of bacon (cooked and crumbled), 2 1/2 cups chicken stock (you can also use chicken broth), 1 cups cold water, 3/4 cups cheddar cheese (plus more for topping optional), 3/4 cups heavy whipping cream, 1/2 cup butter, 1/3 cup all-purpose flour, 1/4 cup green onion (diced ), 1/2 sweet yellow onion (diced optional), 1/2 teaspoon salt, 1/2 teaspoon ground black pepper.

The potatoes give the soup body and soft bites. Chicken stock adds depth and a mild savory base. Butter and flour make a roux to thicken the soup. Heavy cream makes the texture smooth and rich. Cheese gives a sharp, savory edge. Bacon and green onion add crunch and a fresh note when served. You can skip the sweet onion if you want a milder onion flavor. For a different filling base, see a similar idea in autumn tortellini soup with sausage.

Directions

Begin by dicing the potatoes into bite-sized pieces and boiling them until they’re tender. Once cooked, set them aside for later use. In a large pot, combine the broth, diced onions, salt, pepper, and water. Bring the mixture to a gentle simmer over medium heat and allow it to cook for about 20 minutes, ensuring the flavors meld together. In a separate saucepan, melt 1/2 cup of butter over medium heat. Once melted, gradually whisk in 1/3 cup of flour until a smooth paste forms. Allow the roux to cook for a couple of minutes to remove the raw flour taste. Slowly incorporate the roux into the simmering broth, whisking continuously to prevent lumps from forming. This will help thicken the soup and give it a creamy consistency. Pour in approximately 3/4 cups of heavy cream, stirring gently as you do so. This will further enrich the soup and add a luxurious creaminess. Allow the soup to simmer for an additional 20 minutes, stirring occasionally to ensure it doesn’t stick to the bottom of the pot. This gives the flavors a chance to meld together beautifully. Once the soup has simmered and thickened to your liking, gently add the diced potatoes. Stir well to distribute them evenly throughout the soup. 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 add both flavor and visual appeal to the dish. Serve the soup hot and enjoy the comforting flavors of this creamy potato soup with its delightful garnishes. Note: a steady whisk when you add the roux keeps the texture smooth. For other pairing ideas, look at beetroot red soup cookie jam for different soup styles.

How to serve this recipe

Serve the soup hot in deep bowls. Top each bowl with extra shredded cheese, crumbled bacon, and a sprinkle of green onion. Add a side of buttered bread, a small salad, or oven-toasted rolls. For a simple meal, pair one bowl with a crisp green side. For guests, put toppings in small bowls so each person can add what they like. Leftovers reheat well on the stove over low heat. For a heartier plate, serve with a warm roll and a spoon of extra cream on the side and see butter bean soup cozy hearty full of flavor for more bowl meal ideas.

How to store this recipe

Cool the soup to room temperature before storing. Put it in airtight containers. In the fridge it will stay good for 3 to 4 days. For longer storage, freeze in meal-size portions for up to 2 months. Thaw in the fridge overnight before reheating. Reheat slowly on low heat and stir so the cream does not separate. If it thickens too much, add a splash of stock or water as you warm it. Label containers with the date so you know when to use them.

Tips for OUTBACK POTATO SOUP

Cook the potatoes until they are just tender. Overcooked potatoes can fall apart. Whisk the roux in a separate pan so it mixes smooth. When you add cream, keep the heat low to avoid curdling. Taste and adjust salt after you add the cheese. Save some bacon and green onion for topping so the soup keeps a fresh bite. If the soup is too thin, let it simmer a bit longer. If it is too thick, stir in a little stock or water to reach the right feel.

Variation

Swap the cheddar for Colby or Monterey Jack for a milder taste. Use half-and-half instead of heavy cream for a lighter bowl. Skip the bacon to make a vegetarian version and add smoked paprika for a smoky note. Use leeks instead of sweet onion for a softer onion taste. You can also blend part of the soup for a thicker, creamier base while keeping some potato chunks whole. Some swaps change the final feel, but the core steps stay the same and keep the dish simple.

FAQs

Q: Can I use milk instead of cream?

A: Yes, use whole milk but expect a thinner soup. Add less at first.

Q: Can I freeze this soup with toppings?

A: No. Freeze the plain soup. Add bacon and green onion after reheating.

Q: Do I need to peel the potatoes?

A: You can leave the skin on for texture, but peel for a smoother bite.

Q: How do I reheat without curdling?

A: Reheat slowly on low and stir often. Add a splash of stock if needed.

Conclusion

This version of the soup is easy to make and fits a weekly meal plan. It uses simple steps and common ingredients. You can change cheese, swap onions, or skip bacon to match your needs. For a classic take and more ideas, see Outback Potato Soup Recipe – Food.com. If you want a copycat deep-dish style, check Copycat Outback Baked Potato Soup Recipe. For another tested version and notes, see Outback Steakhouse™ Potato Soup Recipe – Chef Pablo.

Outback potato soup that tastes like the restaurant favorite