Creamy Outback-Style Potato Soup is the definition of classic comfort food. Thick, rich, and deeply satisfying, this soup combines tender potatoes, savory bacon, and a smooth cream base into a bowl that feels indulgent without being complicated. Inspired by the well-loved steakhouse-style potato soups, this homemade version delivers the same familiar flavor and texture using simple, accessible ingredients.
Potato soup has long been a staple in American kitchens because of its versatility and heartiness. This version leans into that tradition by focusing on balance: creamy without being overly heavy, savory without being salty, and filling without feeling dense. The potatoes remain soft and intact, the broth is silky and well-seasoned, and the bacon adds just enough smoky depth to round everything out.
Whether served as a main course or paired with a simple salad or crusty bread, this soup is ideal for weeknight dinners, family meals, or meal prep. It reheats well, holds its texture, and can be easily customized with toppings or add-ins.
Why This Recipe Works
This potato soup works because each step builds flavor and texture intentionally.
The potatoes are boiled separately to ensure they cook evenly without breaking down too much. This preserves their structure and prevents the soup from becoming gluey or overly thick. The broth base is gently simmered with onions and seasoning, allowing the flavors to meld before any cream is added.
The roux is cooked separately to eliminate the raw flour taste and provide a smooth thickening agent. Adding it slowly to the simmering broth ensures a lump-free texture. Heavy cream is added at the right stage to maintain richness without curdling, while bacon and cheese are incorporated at the end for maximum flavor impact.
Each component serves a purpose, resulting in a soup that is cohesive, comforting, and consistently creamy.
Recipe Information
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Category: Main Course / Soup
Cuisine: American
Ingredient Breakdown
Potatoes
Russet or golden potatoes are ideal for this soup. Russets provide a fluffy interior that absorbs flavor well, while golden potatoes hold their shape slightly better. Dicing them into uniform pieces ensures even cooking.
Bacon
Bacon adds smoky richness and depth. Cooking it separately allows better texture control and prevents excess grease from overwhelming the soup.
Chicken Stock
Chicken stock creates a savory base without overpowering the potatoes. Low-sodium stock is recommended so seasoning can be adjusted gradually.
Butter and Flour
These form the roux that thickens the soup. Cooking the roux briefly removes the raw flour flavor while creating a smooth, creamy base.
Heavy Cream
Heavy cream provides richness and a velvety mouthfeel. It balances the starchiness of the potatoes and the saltiness of the bacon and cheese.
Cheddar Cheese
Cheddar adds sharpness and depth. It can be stirred into the soup or used as a topping depending on preference.
Onions and Green Onions
Sweet yellow onion adds subtle sweetness during simmering, while green onions provide freshness and contrast when used as garnish.
Step-by-Step Instructions
Step 1: Cook the Potatoes
Peel and dice the potatoes into bite-sized pieces. Place them in a pot and cover with water. Bring to a boil and cook until fork-tender. Drain and set aside.
Step 2: Simmer the Broth
In a large pot, combine chicken stock, cold water, diced onions, salt, and black pepper. Bring to a gentle simmer over medium heat and cook for about 20 minutes, allowing the flavors to develop.
Step 3: Make the Roux
In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour until smooth. Cook for 2–3 minutes, stirring constantly, until lightly golden.
Step 4: Thicken the Soup
Slowly whisk the roux into the simmering broth, stirring continuously to avoid lumps. The soup will begin to thicken.
Step 5: Add Cream
Stir in the heavy cream and continue simmering for another 20 minutes, stirring occasionally to maintain a smooth texture.
Step 6: Add Potatoes
Gently fold the cooked potatoes into the soup, ensuring they are evenly distributed without breaking apart.
Step 7: Serve
Ladle the soup into bowls and garnish with cheddar cheese, crumbled bacon, and green onions.
Texture and Flavor Profile
This soup is thick, smooth, and creamy without being heavy. The potatoes remain tender but intact, providing substance in every bite. The broth is rich and savory, with subtle sweetness from the onions and depth from the bacon.
Cheddar cheese adds sharpness, while green onions provide a fresh contrast. The overall flavor is balanced, comforting, and familiar.
Tips for the Best Potato Soup
• Dice potatoes evenly for uniform cooking
• Do not overcook the potatoes before adding them to the soup
• Whisk the roux slowly into the broth to avoid lumps
• Simmer gently after adding cream
• Taste and adjust seasoning at the end
Customization Options
Loaded Potato Soup
Add sour cream, extra cheese, and additional bacon.
Extra Cheesy Version
Stir shredded cheddar directly into the soup before serving.
Vegetable-Forward Version
Add carrots or celery during the broth simmer.
Spicy Variation
Add a pinch of cayenne or smoked paprika.
Lighter Version
Use half-and-half instead of heavy cream.
Serving Suggestions
This soup pairs well with:
• Crusty bread or dinner rolls
• Side salad
• Grilled cheese sandwich
• Roasted vegetables
It works equally well as a standalone meal or part of a larger dinner.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of broth or milk if the soup thickens too much.
Freezing is not recommended due to the cream base, which may separate upon thawing.
Nutritional Overview
Approximate per serving (without extra toppings):
Calories: 360 kcal
Protein: 12 g
Carbohydrates: 30 g
Fat: 22 g
Saturated Fat: 12 g
Fiber: 3 g
Sugar: 3 g
Values may vary based on ingredient brands and portion sizes.
Frequently Asked Questions
Can I blend this soup?
Yes, partially blending creates a thicker texture while leaving some potato chunks.
Can I make it ahead of time?
Yes. The flavor improves after resting, making it ideal for meal prep.
Can I use milk instead of cream?
Milk can be used, but the soup will be less rich.
Is this soup gluten-free?
Not as written. The flour can be replaced with a gluten-free thickener.
Creamy Outback-Style Potato Soup is a timeless comfort dish that delivers rich flavor, satisfying texture, and dependable results. It is approachable enough for weeknight cooking yet indulgent enough to feel special.
With simple ingredients and a straightforward method, this soup proves that classic recipes never go out of style. It’s warm, hearty, and endlessly customizable—everything a great potato soup should be.
Creamy Outback-Style Potato Soup
Ingredients
- 4 large russet or golden potatoes peeled and diced
- Water enough to cover potatoes for boiling
- 8 slices of bacon cooked and crumbled
- 2½ cups chicken stock or broth
- 1 cup cold water
- ¾ cup cheddar cheese plus extra for topping (optional)
- ¾ cup heavy cream
- ½ cup unsalted butter
- â…“ cup all-purpose flour
- ½ cup diced green onions
- ½ small sweet yellow onion diced (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Dice the potatoes into bite-sized pieces and boil in enough water to cover them until tender. Drain and set aside.
- In a large pot, combine chicken stock, cold water, diced onions, salt, and pepper. Bring to a gentle simmer over medium heat and cook for about 20 minutes to allow the flavors to blend.
- In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour until a smooth paste (roux) forms. Cook for 2–3 minutes to remove the raw flour taste.
- Slowly add the roux to the simmering stock, whisking continuously to avoid lumps.
- Stir in the heavy cream and continue simmering the soup for an additional 20 minutes, stirring occasionally.
- Gently fold the cooked potatoes into the soup, mixing evenly.
- Serve hot, garnished with cheddar cheese, crumbled bacon, and chopped green onions.
Notes
