If there’s a soup that wraps you up in warmth and comfort with every spoonful, it’s this Outback Potato Soup. Rich, creamy, and bursting with layers of flavor from smoked paprika to crispy bacon, this soup delivers a sensational experience that feels like home in a bowl. Whether you’re battling a chilly evening or just craving something hearty and satisfying, Outback Potato Soup is the cozy, tasty companion you’ve been waiting for.

Outback Potato Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple yet essential ingredients that come together beautifully to create rich texture, vibrant flavor, and inviting color. Each element plays a role—potatoes provide the creamy base, spices boost depth, and the bacon and cheese add irresistible savory notes and crunch.

6 medium russet potatoes, peeled and cubed: These starchy potatoes break down perfectly to give the soup its velvety texture.
1 large yellow onion, chopped: Adds a sweet, aromatic foundation when sautéed.
4 cloves garlic, minced: Delivers a subtle punch of warmth and complexity.
4 cups chicken broth: The flavorful liquid base that ties everything together.
4 cups water: Balances the broth for a just-right consistency.
1 teaspoon salt, plus more to taste: Enhances all the flavors with a well-rounded savory note.
1/2 teaspoon black pepper, plus more to taste: Adds gentle heat and sharpness.
1/2 teaspoon smoked paprika: Imparts a smoky undertone that’s signature to Outback Potato Soup.
1/4 teaspoon cayenne pepper (optional): For those who like a hint of kick without overpowering warmth.
1 cup heavy cream: Creates the luscious, creamy body of the soup.
1/2 cup sour cream: Offers a tangy richness that brightens up the flavors.
6 slices bacon, cooked and crumbled: Provides a crunchy, salty topping that contrasts delightfully with the creamy soup.
1 cup shredded cheddar cheese: Melts into pockets of cheesy goodness.
1/4 cup chopped green onions, for garnish: Adds freshness and a splash of color.
2 tablespoons butter: Used to sauté onions and garlic, enriching the flavor base.
2 tablespoons all-purpose flour: Helps thicken the soup slightly for that perfect creamy consistency.

How to Make Outback Potato Soup

Step 1: Prepare Your Veggies

Start by peeling and cubing the russet potatoes into roughly 1-inch pieces—this ensures they cook evenly and mash smoothly later on. Then, finely dice the yellow onion and mince the garlic to release their maximum flavor when cooked.

Step 2: Build Your Flavor Base

Melt the butter in a large pot or Dutch oven over medium heat. Toss in the chopped onions and cook until they’re soft and translucent, about 5 to 7 minutes, stirring every so often. Add the minced garlic last, cooking just a minute more until fragrant—you want it to shine, not burn.

Step 3: Cook Potatoes and Seasonings

Next, add the cubed potatoes along with the chicken broth and water. Sprinkle in the salt, pepper, smoked paprika, and cayenne pepper if you’re feeling adventurous. Bring everything to a boil before lowering the heat to a gentle simmer. Cover and let it cook for 15 to 20 minutes, or until the potatoes are so tender you could mash them with a spoon.

Step 4: Blend Until Smooth

Remove the pot from heat and carefully use an immersion blender to purée the soup until silky smooth. If you don’t have one, blend the soup in batches in a regular blender but be cautious with the hot liquid. Return the blended soup to the pot for the next step.

Step 5: Add Creamy Goodness

Turn the heat back to low and stir in the heavy cream and sour cream. Warm everything gently; avoid boiling to keep that rich, silky texture intact. Now’s a good time to taste and tweak the seasoning with a little more salt or pepper if it needs it.

Step 6: Prepare Toppings and Finish

While the soup simmers, cook the bacon until wonderfully crispy, then crumble it into bite-sized pieces. Shred the cheddar cheese and chop the green onions. When ready to serve, ladle the warm Outback Potato Soup into bowls and top generously with bacon, cheese, and green onions. It’s practically irresistible.

How to Serve Outback Potato Soup

Garnishes

The garnishes for this soup are just as important as the soup itself. Crumbled bacon adds a smoky crunch, shredded cheddar cheese melts into luscious pockets, and chopped green onions provide peppery freshness and a beautiful pop of green. They transform a simple bowl into a feast for the senses.

Side Dishes

This hearty soup pairs wonderfully with a fresh green salad or a crusty loaf of bread to soak up every last drop. Garlic toast or warm dinner rolls complement the creamy texture and make the meal feel complete and nourishing.

Creative Ways to Present

Want to impress guests or elevate your weeknight dinner? Serve the Outback Potato Soup in mini bread bowls for a rustic charm or offer a toppings bar with extra cheese, sour cream, chives, and crunchy bacon bits so everyone can customize their bowl. It’s interactive, fun, and delicious.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers of this incredible Outback Potato Soup, store them in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors continue to deepen overnight, making it even better the next day.

Freezing

This soup freezes beautifully, perfect for batch cooking and busy days. Cool it completely before portioning into freezer-safe containers or bags. It can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat your Outback Potato Soup gently over low heat on the stove, stirring occasionally to prevent sticking. If the soup thickens too much after refrigeration or freezing, stir in a splash of broth or cream to bring it back to the perfect creamy consistency.

FAQs

Can I make this soup vegetarian?

Absolutely! Replace the chicken broth with vegetable broth and omit the bacon. You can add smoked paprika to retain the smoky flavor and perhaps some sautéed mushrooms for an extra meaty bite.

Is it possible to make this soup dairy-free?

Yes. Use coconut cream or a dairy-free cream substitute instead of heavy cream and sour cream. You might want to skip the cheddar or use a vegan cheese alternative for a fully dairy-free experience.

Can I use a regular blender instead of an immersion blender?

You can, but be very careful when blending hot liquids. Blend in small batches and allow steam to escape by holding the lid slightly ajar or using a kitchen towel over the lid.

How spicy is the Outback Potato Soup?

The soup itself is mild, with a smoky warmth from the paprika. The cayenne pepper is optional to add a gentle kick. You can adjust it according to your spice preference.

What type of potatoes is best for this recipe?

Russet potatoes are ideal because their high starch content breaks down smoothly, giving the soup that perfect creamy texture.

Final Thoughts

Outback Potato Soup is a heartfelt classic that’s easy to whip up and impossible to resist. The creamy texture, smoky aroma, and those delightful toppings make it a dish you’ll want to keep coming back to. So go ahead, dive into a bowl of this soul-warming soup and share the love with friends and family—it’s comfort food at its very best!

Outback Potato Soup Recipe

★★★★★

5.3 from 14 reviews

Author: Lily
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

This creamy and comforting Outback Potato Soup combines tender russet potatoes with savory bacon, sharp cheddar cheese, and a hint of smoky paprika. Perfectly blended to a smooth texture and garnished with crispy bacon and fresh green onions, this hearty soup is an ideal dish for chilly days or whenever craving a rich, flavorful bowl of comfort food.

Instructions

Prepare Vegetables: Peel and cube the russet potatoes into roughly 1-inch pieces. Finely dice the yellow onion and mince the garlic to have everything ready for cooking.
Sauté Aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
Cook Potatoes: Add the cubed potatoes, chicken broth, and water to the pot. Stir in the salt, pepper, smoked paprika, and cayenne pepper if using. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the potatoes become very tender.
Blend Soup: Remove the pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup carefully in batches to a regular blender and blend until smooth. Return the soup to the pot.
Add Creams: Place the pot back over low heat. Stir in the heavy cream and sour cream gently, ensuring the soup heats through without boiling to prevent curdling.
Adjust Seasoning: Taste the soup and adjust salt and pepper as needed to enhance the flavors.
Prepare Toppings: Cook the bacon until crispy, drain the fat, and crumble it. Shred the cheddar cheese and chop the green onions finely for garnish.
Serve: Ladle the hot potato soup into bowls and generously top with crumbled bacon, shredded cheddar cheese, and chopped green onions. Serve immediately for best flavor and texture.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon.
To thicken the soup more, use the flour by creating a roux with butter before adding broth.
Adjust cayenne pepper based on spice preference or omit for milder taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding extra cream or broth if the soup thickens too much.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and Blending
Cuisine: American