This creamy Outback Potato Soup is a warm hug in a bowl! Loaded with tender potatoes, crispy bacon, and topped with cheese, it’s super tasty and hearty.
When it’s chilly outside, I love making this soup. It’s easy to whip up, and I always have extras to share—or enjoy as leftovers! Who can resist a bowl of comfort? 😊
Key Ingredients & Substitutions
Bacon: This adds a wonderful smoky flavor! You can substitute with turkey bacon for a healthier option, or even omit it for a vegetarian version. I love the crunch of crispy bacon on top, but the soup is still great without it!
Potatoes: Yukon Golds are my favorite for their creamy texture, but Russets work well too. If you’re looking for a lower-carb option, try cauliflower or even a mix of both for a twist!
Cheese: Sharp cheddar gives a punch of flavor. If you prefer something milder, Gruyère or Monterey Jack can be good substitutes. Adding a bit of cream cheese can elevate the creaminess—definitely one of my go-tos!
Half-and-Half: This makes the soup rich and creamy. If you’re watching calories, feel free to use whole milk, or even plant-based milk. Just note it may change the flavor slightly.
How Can You Make Perfectly Creamy Potato Soup?
The key to a creamy potato soup is in the right cooking techniques! Start by developing flavors in the first few steps. Cooking the bacon to crisp it up is crucial, as it flavors the fat you’ll use for the veggies.
- Cook bacon in medium heat for crispness—watch closely to prevent burning!
- Sauté onions, celery, and garlic until soft—this builds flavor, so don’t rush!
- Sprinkling flour creates a roux for thickness. Stir consistently to avoid lumps.
- For a creamy finish, whisk in liquids slowly and let them bubble before adding the potatoes.
- Use a potato masher to create texture—this gives body while still keeping some chunks!
Adjust seasoning at the end—tasting along the way ensures it’s perfect!
Outback Potato Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 5 medium potatoes (Yukon Gold or Russet), peeled and diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 3 tbsp all-purpose flour
- 3 cups half-and-half cream or whole milk
- 2 cups shredded sharp cheddar cheese, plus extra for garnish
- 1/4 cup fresh chives or parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious potato soup takes about 15 minutes to prepare and around 30 minutes to cook. So you’re looking at about 45 minutes total to enjoy this creamy comfort food on your table!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it’s crispy and golden. Once ready, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Keep about 2 tablespoons of bacon grease in the pot for extra flavor!
2. Sauté the Vegetables:
Add the chopped onion and celery to the bacon grease in the pot. Sauté these over medium heat until they become soft and translucent, which should take about 5 minutes. Add the minced garlic and cook for another minute until it’s fragrant!
3. Create the Roux:
Now, sprinkle the flour over the vegetables in the pot. Stir constantly, cooking for around 2 minutes to form a roux. This helps thicken your soup and gives it that lovely creamy texture!
4. Whisk in the Broth and Milk:
Gradually whisk in the chicken broth and half-and-half until the mixture is smooth. Next, add the diced potatoes, salt, black pepper, and if you like, the paprika for a little flavor kick!
5. Simmer Until Tender:
Bring the soup to a boil, then reduce the heat to medium-low. Let it simmer for about 15 to 20 minutes until the potatoes are tender and cooked through.
6. Mash for Texture:
Using a potato masher, gently mash some of the potatoes in the pot to thicken the soup while still leaving some chunks for texture. This gives your soup a delightful heartiness!
7. Add Cheese:
Stir in 2 cups of shredded cheddar cheese until it’s melted and smooth. Give it a quick taste and adjust the seasoning with more salt and pepper if needed.
8. Serve and Garnish:
Serve the soup hot, garnishing each bowl with the crispy bacon, extra shredded cheddar, and freshly chopped chives or parsley for a pop of color and flavor.
9. Enjoy with Bread:
If you’d like, pair this comforting soup with some crusty bread or dinner rolls for dipping. It’s the perfect meal for chilly days or if you’re just looking for something warm and delicious!
This rich, creamy, hearty potato soup is just like the classic served at Outback Steakhouse—perfect comfort food for a cozy meal!
Can I Use Turkey Bacon Instead of Regular Bacon?
Absolutely! Turkey bacon is a great substitute for a lighter option. It will still provide some flavor, but just keep in mind it won’t be quite as crispy. Cook it until it’s browned for the best texture!
Can I Make This Soup Vegetarian?
Yes! Simply swap out the chicken broth for vegetable broth and omit the bacon. You can enhance the flavors by adding smoked paprika or liquid smoke for that signature flavor.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, just warm it gently on the stove or in the microwave, adding a splash of milk or broth to bring back the creamy consistency!
Can I Freeze This Soup?
You can freeze this soup, but it’s best to do so without the added cheese. Allow it to cool completely, then store in freezer-safe containers. When ready to eat, thaw in the fridge overnight and reheat, adding cheese just before serving!
