Outback Potato Soup

Warm, creamy, and irresistibly hearty, this Outback Potato Soup is the ultimate comfort food for cozy nights in. Packed with tender chunks of Russet potatoes, crisp bacon, and a rich blend of sharp cheddar cheese and heavy cream, this recipe delivers a velvety texture and bold, savory flavor in every spoonful. A fragrant roux made with garlic and butter forms the base of this indulgent soup, while chicken broth ties it all together with a subtle depth of flavor. Garnished with crumbled bacon, chopped scallions, extra cheese, and a dollop of sour cream, this restaurant-style potato soup is as visually stunning as it is delicious. Perfect for family dinners or as an impressive appetizer, it’s a must-try for potato soup lovers looking for an elevated, Outback-inspired twist.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 5 large Russet potatoes
• 6 slices Bacon
• 4 tablespoons Unsalted butter
• 0.25 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Heavy cream
• 2 cups Sharp cheddar cheese, shredded
• 0.25 cup Scallions, chopped
• 3 cloves Garlic, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Sour cream (optional, for topping)

Directions

Step 1

Peel and dice the Russet potatoes into 1/2-inch cubes. Rinse the diced potatoes thoroughly with cold water and set aside.

Step 2

In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon grease in the pot.

Step 3

Add the minced garlic to the pot and sauté for 1 minute over medium heat until fragrant. Add the butter and let it melt completely.

Step 4

Sprinkle the flour into the pot and whisk continuously for 1-2 minutes to form a roux. The mixture should be smooth and slightly golden.

Step 5

Slowly pour the chicken broth into the pot, whisking continuously to combine it with the roux. Increase the heat to medium-high and bring the mixture to a gentle boil.

Step 6

Add the diced potatoes, salt, and black pepper to the pot. Reduce the heat to medium and let the soup simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Step 7

Reduce the heat to low and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy.

Step 8

Crumble the cooked bacon into small pieces. Stir half of the bacon into the soup, reserving the other half for garnish.

Step 9

Ladle the soup into bowls and garnish with additional shredded cheddar cheese, chopped scallions, the reserved crumbled bacon, and a dollop of sour cream if desired.

Step 10

Serve the soup warm and enjoy a comforting, flavorful bowl of Outback-style potato soup.

Nutrition Facts

Serving size	3471.7 grams (3471.7g)

Amount per serving	% Daily Value*
Calories	5014

Total Fat 317.40g	407%
Saturated Fat 189.80g	949%
Polyunsaturated Fat 2.90g
Cholesterol 952mg	317%
Sodium 7254mg	315%
Total Carbohydrate 376.10g	137%
Dietary Fiber 28.60g	102%
Total Sugars 23.80g
Protein 136.80g	274%

Vitamin D 56IU	279%
Calcium 2110mg	162%
Iron 24mg	135%
Potassium 10057mg	214%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.2%

Protein: 11.1%

Carbs: 30.7%