Outback Potato Bacon Soup

This luxurious Outback potato soup is the bowl I reach for when I want pure comfort quick reliable and rich The combination of velvety potatoes smoky bacon and heaps of cheddar makes every bite feel like a warm hug from home

My whole family devours this soup It began as a solution for busy cold nights and now friends constantly ask for the recipe after trying it

Ingredients

• Russet or golden potatoes: They provide the perfect starchiness Aim for firm smooth skin without green spots
• Bacon: Gives a smoky depth and crunch Choose thick, high quality slices for the best texture
• Chicken stock or broth: Adds savory body to the soup Look for low sodium if you want more control over the seasoning
• Cheddar cheese: Brings rich sharpness Opt for blocks you can shred fresh for the creamiest melt
• Heavy whipping cream: Rounds out the texture Choose cream with a high butterfat percentage for a thicker mouthfeel
• Butter: Adds richness and helps build the roux Go for unsalted to better control the salt in your soup
• All-purpose flour: Thickens the base without clumping Sift it before use for the smoothest result
• Green onion: Offers fresh bite and color Pick bunches with crisp green tops and a mild onion aroma
• Sweet yellow onion: Lends depth and underlying sweetness Freshness matters so select onions that are firm and unblemished
• Salt: Brings the flavors together Use sea salt for clean taste
• Ground black pepper: Adds warmth and subtle heat Always use freshly ground if you can

Step-by-Step Instructions

Prepare the Potatoes:

Peel and dice the potatoes into even, bite-sized pieces Bring a large pot of water to a boil and cook the potatoes until tender but not mushy This should take about 10 to 12 minutes Test with a fork Drain and set aside This step ensures the potatoes keep their shape and creamy interior

Make the Flavor Base:

In your soup pot add chicken stock water diced yellow onion salt and pepper Gently bring to a simmer over medium heat Simmer for 20 minutes allowing the flavors to develop You will notice the aroma become richer as everything melds together

Build the Roux:

In a separate saucepan melt the butter over medium heat Slowly whisk in the flour until a smooth pale paste forms Continue to cook for about 2 minutes whisking constantly so the flour loses its raw taste This roux is what adds body and silkiness to the soup

Thicken the Soup:

Carefully pour the roux into the simmering broth While whisking steadily make sure you avoid any lumps This step thickens your soup and starts to make it feel extra comforting

Add the Cream:

Gently pour in the heavy whipping cream Stir while you add for a beautifully blended and creamy result Let everything simmer together stirring occasionally for around 20 minutes for a deeper melding of flavors

Finish the Soup:

Add the cooked diced potatoes back into the pot and stir thoroughly to ensure even distribution Let the soup gently heat through so the flavors come together and the potatoes remain intact

Serve and Top:

Spoon the hot soup into serving bowls and finish each with a generous shower of shredded cheddar crisp bacon bits and plenty of diced green onion These toppings add texture color and zing

Save

I am always amazed by the magic of melted cheddar in this soup Watching it stretch across each spoonful takes me straight back to Sunday family dinners with extra cheesy smiles all around

Storage Tips

Let the soup cool to room temperature Afterwards store in airtight containers in the fridge for up to four days It reheats perfectly on the stove over low heat adding a splash of water or extra cream if needed to loosen the consistency For longer storage ladle into freezer containers and freeze for up to three months Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you are out of heavy cream try using half and half or whole milk for a lighter version Smoked gouda or Monterey Jack can step in for cheddar Green onions can swap with chives or mild shallots You can go vegetarian by omitting the bacon and using a rich vegetable broth instead

Serving Suggestions

Pair this soup with crusty bread or warm rolls to soak up every drop It shines beside a crisp green salad or can be served in small cups as a starter for gatherings Offering a spread of toppings at the table lets everyone enjoy their favorite version

Save

Cultural and Historical Context

Potato soup has cozy roots in many cultures as an economical way to stretch simple ingredients into a filling meal This version was made famous by the Outback Steakhouse menu in the United States and has since become a beloved copycat classic—famous for its extra cheese and generous bacon

Recipe FAQs

→ How do you achieve a creamy texture?

Creating a roux with butter and flour, then gradually whisking it into the broth, thickens the soup. Adding heavy cream gives it a luscious, smooth finish.

→ Can I substitute russet potatoes?

Yes, golden potatoes work well and yield a buttery texture, but avoid waxy potatoes for best results.

→ What are the best toppings for this soup?

Classic garnishes include extra cheddar, crispy bacon bits, and sliced green onions. Fresh herbs add a burst of color and flavor.

→ Is it possible to make this dish ahead?

Absolutely. Store covered in the fridge and gently reheat on the stove, adding a splash of stock to maintain smoothness if needed.

→ Can this soup be made vegetarian?

Yes, swap the chicken stock for vegetable broth and omit the bacon, or use a plant-based bacon alternative for a similar flavor profile.