Few dishes feel as cozy as a bowl of Creamy Outback Potato Soup Recipe. Inspired by the famous steakhouse version, this soup is rich, comforting, and perfect for cold evenings. I remember the first time I made it at home—loaded with tender potatoes, cheese, and a hint of bacon, it was so satisfying that my family kept asking for it again and again. It’s easy to prepare, budget-friendly, and a true crowd-pleaser, making it a must-have in your comfort food collection.
Ingredients
6 medium russet potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 slices bacon, chopped
4 cups chicken broth
2 cups whole milk
1 cup heavy cream
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp smoked paprika
Salt and pepper, to taste
Green onions, chopped (for garnish)
Optional: extra bacon and cheese for topping
Instructions
In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving a little bacon fat in the pot. Add butter and onion, cooking until softened. Stir in garlic and flour, cooking 1 minute. Slowly whisk in chicken broth, milk, and cream. Add diced potatoes, paprika, salt, and pepper. Simmer 20–25 minutes until potatoes are tender. Mash some potatoes in the pot for a creamier texture. Stir in cheddar cheese and sour cream until smooth. Top with bacon, green onions, and extra cheese. Serve hot with bread.
Substitutions
Use Yukon Gold potatoes instead of russets for a buttery flavor. Swap chicken broth with vegetable broth for a vegetarian version (skip bacon). Replace sour cream with Greek yogurt for a lighter touch. For dairy-free, use coconut cream and vegan cheese.
Equipment
Large soup pot or Dutch oven
Wooden spoon
Knife and cutting board
Measuring cups and spoons
Potato masher
Storage
Refrigerator: Store in an airtight container up to 4 days.
Freezer: Not ideal, as cream-based soups may separate.
Reheating: Warm on the stove over low heat, adding a splash of milk if too thick.
Top Tips
Dice potatoes evenly so they cook at the same time. For extra creaminess, blend half the soup with an immersion blender. Always add cheese at the end off the heat to keep it smooth. Garnish generously for that restaurant-style finish.
FAQs
Can I make this soup ahead of time? Yes, it reheats well—just add a little milk when warming.
Can I make it without bacon? Absolutely, just use butter or olive oil instead.
How do I thicken the soup more? Mash more potatoes or add a cornstarch slurry.
What can I serve with this soup? It pairs wonderfully with crusty bread, salad, or even steak.