Outback Potato Soup Classic

Outback Potato Soup Classic is the creamy, bacon-loaded comfort bowl that tastes just right on a chilly evening. This rich potato soup combines tender chunks of potato, crispy bacon, melted cheddar cheese, and fresh green onions in a velvety broth that’s impossible to resist.

I still remember the first time I made this soup on a rainy Sunday afternoon. The kitchen filled with the smell of butter, onions, and bacon, and my family couldn’t wait to dig in. What makes this potato soup recipe truly special is how it balances creamy richness with hearty texture. It’s the kind of soup that feels like a restaurant-quality meal but comes together easily in your own kitchen. The best part? You can make Outback Potato Soup Classic a day ahead, letting all those savory flavors develop overnight for an even better bowl the next day.

What You’ll Need for This Creamy Potato Soup

Before you start cooking, gather your ingredients and make sure everything is prepped. I always dice my potatoes into similar-sized pieces so they cook evenly, and I recommend using russet potatoes for their fluffy texture.

• 4 large russet or golden potatoes, peeled and diced into bite-sized pieces
• Water, enough to cover potatoes for boiling
• 2 1/2 cups chicken stock or chicken broth
• 1 cup cold water
• 1/2 sweet yellow onion, diced (optional, but I highly recommend it for extra flavor)
• 1/4 cup green onion, diced
• 3/4 cup heavy whipping cream
• 1/2 cup unsalted butter
• 3/4 cup shredded cheddar cheese, plus extra for garnish
• 8 slices bacon, cooked and crumbled (prepare in advance or while potatoes boil)
• Additional green onions, finely chopped, for garnish
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Step-by-Step Instructions for Perfect Results

Follow these steps carefully to create a smooth, lump-free Outback Potato Soup Classic. The key is taking your time with the roux and whisking thoroughly.

Step 1: Peel and dice the potatoes into bite-sized pieces, keeping them roughly the same size. Place them in a large saucepan, cover completely with water, and bring to a boil over medium-high heat. Cook until the potatoes are tender when pierced with a fork, about 12-15 minutes. You’ll know they’re ready when a fork slides through easily but they still hold their shape. Drain the potatoes in a colander and set aside.

Step 2: In a separate large pot, combine the chicken stock, cold water, diced sweet onion (if using), diced green onion, salt, and black pepper. Bring the mixture to a gentle simmer over medium heat and let it cook for 20 minutes. This simmering time allows the onion flavors to infuse into the broth, creating a deeper base for your potato soup.

Step 3: While the broth simmers, prepare your roux. In a medium saucepan, melt the butter over medium heat until it’s fully liquified and just starting to bubble. Gradually whisk in the flour, stirring constantly to prevent lumps. Keep whisking and cooking until a smooth, light golden paste forms and the raw flour smell disappears, about 2-3 minutes. The mixture should look like wet sand and have a slightly nutty aroma, but should not turn brown.

Step 4: Slowly pour the roux into the simmering broth in a thin stream while continuously whisking the broth. This is the secret to avoiding lumps in your Outback Potato Soup Classic. The soup will begin to thicken noticeably and should coat the back of a spoon when properly thickened. Continue to simmer over medium heat, stirring occasionally.

Step 5: Add the heavy whipping cream to the thickened broth, mixing gently to combine without splashing. The soup will turn a beautiful pale color and become luxuriously creamy. Allow the soup base to simmer for an additional 20 minutes, stirring occasionally to prevent sticking and ensure even consistency throughout.

Step 6: Return the cooked, diced potatoes to the soup pot. Stir in the shredded cheddar cheese and half of the crumbled bacon, mixing well so all ingredients are evenly distributed. The cheese will melt into the hot soup, adding extra richness and a sharp, tangy flavor that complements the potatoes perfectly.

Step 7: Ladle the hot soup into serving bowls and top each portion with the remaining crumbled bacon, extra shredded cheddar cheese, and a generous sprinkle of additional chopped green onions. Serve immediately while the soup is piping hot for the best texture and flavor experience.

Perfect Pairings for Your Potato Soup

This hearty soup pairs beautifully with crusty bread and fresh salads that add crunch and brightness to the meal.

Crusty French bread: The crispy exterior and soft interior are perfect for dipping into the creamy soup, and the neutral flavor lets the bacon and cheese shine.

Simple green salad: A light salad with vinaigrette cuts through the richness of the Outback Potato Soup Classic and adds refreshing contrast in both flavor and texture.

Garlic bread: The buttery, garlicky toast complements the savory soup and adds an extra layer of comfort to your meal, especially on cold winter nights.

Roasted vegetables: Carrots, broccoli, or Brussels sprouts add nutritional value and a slightly charred flavor that pairs nicely with the creamy, indulgent soup.

Cornbread: The slightly sweet, crumbly texture of cornbread is a Southern-style pairing that works beautifully with loaded potato soup and adds a touch of sweetness to balance the savory richness.

Perfect Soup Pairings for Your Comfort Food Cravings

This restaurant-style Outback potato soup pairs wonderfully with other creamy favorites that deliver the same satisfying comfort. For equally indulgent options, try our Crock Pot Crack Potato Soup with bacon and ranch, the convenient Crockpot Potato Soup with Frozen Potatoes that saves prep time, or the simpler Creamy Pioneer Woman Potato Soup.

When planning your weekly menu, consider adding our protein-packed Cheesy Crockpot Potato Soup with Ham perfect for leftover holiday ham, the pillowy Crockpot Chicken Gnocchi Soup, or our hearty Crockpot Hamburger Potato Casserole. For lighter alternatives, explore the Mediterranean-spiced Chickpea Potato Soup or the vibrant One Pot Creamy Carrot Lentil Soup.

How to Store and Reheat Your Soup

Store leftover Outback Potato Soup Classic in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop after the first day, making this an excellent make-ahead meal for busy weeks.

When reheating, warm the soup gently on the stovetop over medium-low heat, stirring frequently to prevent scorching on the bottom. Heat to 165°F for food safety. You may need to add a splash of chicken broth or milk to thin it out, as the soup thickens considerably when cold. Avoid boiling the reheated soup, as this can cause the cream to separate.

Pro tip: You can freeze this potato soup, though cream-based soups may separate slightly upon thawing. I recommend freezing it in individual portions for easy weeknight meals. Thaw overnight in the refrigerator and reheat gently, whisking to bring the texture back together.

Common Questions About Potato Soup

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