Dinner

Outback’s Potato Soup Recipe

ByLily Monroe November 17, 2025November 17, 2025

Introduction

Outback’s Potato Soup is a rich, creamy, and indulgent dish that promises comfort in every spoonful. Packed with buttery potatoes, cheesy goodness, and savory broth, this soup is perfect for those moments when you want to treat yourself to something hearty and satisfying.

The image shows a white pot filled with creamy potato soup, thick and rich in texture, with visible chunks of soft yellow potatoes spread throughout the light orange broth. On top, there is a mix of garnishes: small pieces of crispy brown bacon, shredded orange cheddar cheese, and finely chopped green herbs sprinkled evenly, along with a few cracks of black pepper adding contrast. The pot is set on a white marbled surface, and part of a light beige cloth is visible beside it, as well as some scattered bacon bits and cheese nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large potatoes, peeled and cubed
2 1/2 cups chicken broth
1/2 small onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1 1/2 cups heavy cream
1/2 cup butter
3/4 cup shredded cheddar cheese
1/8 cup bacon bits
1/8 cup chopped green onions

Instructions

Step 1: Place the cubed potatoes in a large pot of boiling water and cook until tender, about 15-20 minutes. Drain and set aside.
Step 2: In a large pot, combine the chicken broth and diced onion. Bring to a simmer over medium heat to build a flavorful base.
Step 3: In a small saucepan, whisk together the flour and a little chicken broth until smooth. Cook over medium heat, stirring constantly, until the mixture turns golden brown, forming a roux.
Step 4: Gradually add the roux to the simmering chicken broth and onion mixture, stirring well to combine and thicken the soup.
Step 5: Stir in the cooked potatoes, heavy cream, butter, salt, and black pepper. Cook gently, stirring occasionally, until the butter melts and the soup is heated through.
Step 6: Remove the soup from heat and stir in half of the shredded cheddar cheese until melted and smooth.
Step 7: Ladle the soup into bowls and garnish with the remaining cheddar cheese, bacon bits, and chopped green onions before serving.

Tips & Variations

For extra richness, use half-and-half instead of heavy cream to lighten it slightly without losing creaminess.
Add a dollop of sour cream or a sprinkle of fresh herbs like chives or parsley for added freshness and flavor.
Use smoked bacon bits for a deeper smoky flavor that complements the soup well.
If you prefer a smoother texture, blend a portion of the soup before adding the cheese and garnishes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when refrigerated, add a splash of chicken broth or cream when reheating to restore the desired consistency.

How to Serve

A white bowl filled with creamy pale yellow soup with visible chunks of potatoes beneath the surface. On top, there are scattered thin ribbons of bright orange cheddar cheese, small crisp pieces of browned bacon, and fresh green parsley leaves sprinkled all over. The soup surface is smooth with a few specks of black pepper, sitting on a white marbled table with a beige cloth around the bowl. In the background, there is a blurred white bowl filled with cheddar cheese curls and green parsley leaves, making the scene warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes! Substitute the chicken broth with vegetable broth and omit the bacon bits or replace them with vegetarian bacon alternatives to keep it flavorful.

Can I prepare this soup ahead of time?

Absolutely. You can prepare the soup up to two days in advance and refrigerate it. Reheat slowly on the stove before serving and add fresh garnishes just before serving for the best taste.