Outback Potato Soup Classic brings restaurant-quality comfort straight to your home kitchen, and I’ve been perfecting this recipe for over twenty years. There’s something magical about a steaming bowl of creamy potato soup that transforms even the coldest evening into pure comfort.
Growing up in the Midwest, Sunday suppers at Grandma’s farm always featured a big pot of something warm simmering on the stove. The kitchen windows would fog up from the steam, and we’d gather around that old wooden table, bowls in hand, ready for whatever she’d made. This Outback Potato Soup Classic reminds me of those evenings – thick, creamy, loaded with bacon and cheese, and hearty enough to satisfy the whole family. I’ve adapted it over the years to capture that same cozy feeling, and now it’s become one of my most-requested recipes. Your kitchen’s about to smell incredible.
What Makes This Outback Potato Soup Classic So Special
This creamy potato soup recipe has earned its permanent spot in my recipe box, and I think you’ll understand why after your first spoonful. I’ve served this at countless family gatherings, and it never fails to have everyone coming back for seconds.
Here’s what makes this soup stand out:
- Uses simple pantry staples you likely already have in your kitchen
- Comes together in under an hour on busy weeknights when you need something warming
- Delivers consistently creamy, rich results thanks to the foolproof roux technique
- Tastes even better the next day as the flavors continue to develop
- Adapts easily to your preferences with simple ingredient swaps
- Feeds a crowd without breaking the budget using affordable russet potatoes
I’ve made this Outback Potato Soup Classic for church potlucks, sick neighbors, and chilly autumn evenings when my family just needs something comforting. It’s the kind of recipe that makes you feel like you’re wrapped in a warm blanket.
Ingredient Spotlight
Russet or golden potatoes form the hearty foundation of this soup, and I always choose russets for their high starch content that creates that signature creamy texture when cooked.
Chicken stock provides a savory depth that water alone can’t achieve, bringing rich flavor to every spoonful.
Heavy whipping cream delivers the luxurious, velvety consistency that makes this Outback Potato Soup Classic taste restaurant-quality.
Unsalted butter combines with flour to create a roux that thickens the soup perfectly without any lumps.
All-purpose flour works with the butter to build body and substance, transforming thin broth into satisfying soup.
Shredded cheddar cheese melts beautifully into the hot soup, adding tangy richness and that irresistible cheesy flavor we all crave.
Bacon brings smoky, savory notes that complement the mild potatoes, and I’ve learned that cooking it until crispy makes all the difference.
Green onions add a fresh, mild onion flavor that brightens the rich, creamy base without overwhelming it.
Sweet yellow onion provides aromatic sweetness that enhances the overall flavor profile, though it’s optional if you prefer a simpler taste.
Salt and black pepper season the soup throughout the cooking process, ensuring every component is properly flavored.
How to Make Outback Potato Soup Classic
Step 1. I always start by peeling and dicing the potatoes into uniform bite-sized pieces so they cook evenly, then place them in a large saucepan covered with water and bring to a boil over medium-high heat for 12 to 15 minutes until tender when pierced with a fork.
Step 2. While those potatoes are cooking, Betty’s tip is to get your broth mixture started – add chicken stock, cold water, diced sweet onion if using, diced green onion, salt, and black pepper to a separate large pot, bring to a gentle simmer over medium heat, and let it cook for 20 minutes so all those flavors can meld together beautifully.
Step 3. In a medium saucepan, melt the butter over medium heat, then gradually whisk in the flour and cook for 2 to 3 minutes while stirring constantly – I’ve learned that this step cooks out the raw flour taste and creates a smooth paste called a roux.
Step 4. Slowly pour the roux into your simmering broth while whisking thoroughly to integrate everything without forming lumps, which is the key I discovered to achieving that perfectly smooth texture in this Outback Potato Soup Classic.
Step 5. Add the heavy whipping cream and mix gently to combine, then allow the soup base to simmer for an additional 20 minutes while stirring occasionally for even consistency.
Step 6. After years of making this, I’ve found that draining the potatoes well before adding them back prevents the soup from becoming too watery – return them to the soup along with the shredded cheddar cheese and half of the crumbled bacon.
Keeping This Outback Potato Soup Classic Fresh
I typically store leftovers in an airtight container in the refrigerator where they’ll stay fresh for 3 to 4 days. The flavors actually deepen overnight, making this soup even more delicious the next day – which is why I often prepare it a day in advance for dinner parties.
Betty’s freezing method works well for this recipe, though cream-based soups can separate slightly upon thawing. If you choose to freeze it, use freezer-safe containers and consume within 2 to 3 months for optimal quality. To minimize separation, I’ve found that stirring well while gently reheating helps bring everything back together.
For the best texture, I reheat by warming the soup slowly on the stovetop over medium-low heat, stirring frequently to prevent scorching on the bottom. If you’re in a hurry, microwave individual portions in 1-minute intervals, stirring between each heating cycle. Avoid boiling the soup during reheating as it can cause the cream to break and the texture to become grainy. My family prefers when I add a splash of chicken stock or cream during reheating if the soup has thickened too much in the fridge.
Outback Potato Soup Classic
Ingredients
Equipment
Method
- Peel and dice the potatoes into bite-sized pieces. Place them in a large saucepan, cover with water, and bring to a boil over medium-high heat. Cook until tender when pierced, about 12 to 15 minutes. Drain and set aside.
- In a separate large pot, add chicken stock, cold water, diced sweet onion (if using), diced green onion, salt, and black pepper. Bring to a gentle simmer over medium heat and allow to cook for 20 minutes to enable the flavors to meld.
- In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring constantly, until a smooth paste forms and the raw flour flavor cooks out, about 2 to 3 minutes.
- Slowly pour and whisk the roux into the simmering broth. Stir thoroughly to integrate and thicken without forming lumps. Continue to simmer over medium heat.
- Add the heavy whipping cream, mixing gently to combine. Allow the soup base to simmer for an additional 20 minutes, stirring occasionally for even consistency.
- Return the cooked, diced potatoes to the soup. Stir in the shredded cheddar cheese and half of the crumbled bacon. Mix well so ingredients are evenly distributed.
Notes
Perfect Partners for Outback Potato Soup Classic
Crusty artisan bread or warm dinner rolls provide the perfect vehicle for soaking up every last drop of that creamy soup, and the contrasting textures make each bite more satisfying.
Simple garden salad with vinaigrette offers a fresh, crisp counterpoint to the rich, hearty soup – I like to use mixed greens, cherry tomatoes, and cucumbers with a tangy dressing.
Garlic breadsticks add an extra layer of indulgence that my grandchildren request every time I serve this soup.
Roasted vegetables like Brussels sprouts or green beans bring color and nutrition to the plate while their slightly charred edges complement the creamy potato base.
Apple slaw or coleslaw provides a sweet-tart crunch that cuts through the richness beautifully, especially on warmer days.
Slow Cooker BBQ Beef Sandwiches can turn this soup into a complete hearty meal for bigger appetites.
FAQs
Can I substitute milk for heavy cream in this soup? I recommend sticking with heavy cream for the authentic creamy richness, but if needed, you can use whole milk combined with a tablespoon of flour to help prevent curdling and add some thickness.
How do I prevent my roux from getting lumpy? Betty’s solution is to whisk constantly while adding the flour to melted butter, then slowly incorporate the roux into the simmering broth while whisking continuously – patience here makes all the difference.
Can I make Outback Potato Soup Classic ahead of time? Many home cooks find success with preparing this soup a day in advance, which actually allows the flavors to develop even more fully – just store it covered in the refrigerator and reheat gently before serving.
What’s the best way to get the soup extra thick? To achieve a thicker consistency, I’ve tested adding an extra tablespoon of flour to the roux or letting the soup simmer longer to reduce, which concentrates the flavors and naturally thickens the texture.
Can I use turkey bacon instead of pork bacon? The best approach I’ve tested is using turkey bacon if dietary restrictions require it, though it will produce a slightly different smoky flavor – just ensure you cook it until crispy for the best texture.
What type of cheese works best besides cheddar? I recommend sharp cheddar for maximum flavor, but Monterey Jack, Colby, or a cheese blend all melt beautifully into this Outback Potato Soup Classic.
How can I make this soup in a slow cooker? You can adapt this recipe for a slow cooker by preparing the roux separately on the stovetop, then combining all ingredients except cream and cheese in the slow cooker for 4-6 hours on low. Stir in cream and cheese during the last 30 minutes.
