Outback Potato Soup: Creamy Comfort Food Recipe

Outback Potato Soup: Prepare to be transported to the cozy warmth of the Australian outback with every spoonful of this creamy, comforting delight! Forget trekking across the desert; you can experience the rich flavors right in your own kitchen. This isn’t just any potato soup; it’s a hearty, loaded masterpiece that will have your taste buds singing “Waltzing Matilda.”

While not authentically Australian in origin, this particular style of potato soup, popularized by the Outback Steakhouse, has become a beloved comfort food staple. It cleverly captures the spirit of hearty, no-fuss cooking that resonates with the down-to-earth nature often associated with the outback. It’s a celebration of simple ingredients transformed into something truly special.

What makes this Outback Potato Soup so irresistible? It’s the perfect balance of creamy texture, savory bacon, sharp cheddar cheese, and the subtle earthiness of potatoes. The soup is incredibly satisfying, making it a perfect meal on a chilly evening. Plus, it’s surprisingly easy to make! You can whip up a batch in under an hour, making it a convenient and delicious option for busy weeknights. So, gather your ingredients, and let’s embark on a culinary adventure to create this unforgettable soup!

this Recipe

Ingredients:

• 6 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon cayenne pepper (optional, for a little kick)
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 1 cup heavy cream
• 8 ounces cheddar cheese, shredded
• 4 ounces Monterey Jack cheese, shredded
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions, for garnish
• Sour cream, for serving (optional)

Preparing the Potato Base:

1. First, we’re going to get those potatoes nice and tender. In a large pot or Dutch oven, combine the cubed potatoes, chopped onion, minced garlic, chicken broth, and water.
2. Add the salt, pepper, and cayenne pepper (if you’re using it). Give everything a good stir to make sure the seasonings are evenly distributed.
3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender. You want them soft enough to mash easily.
4. Now, carefully remove about 2 cups of the cooked potato mixture and set it aside. This will add some texture to the final soup.
5. Using an immersion blender, carefully blend the remaining potato mixture in the pot until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the mixture to a regular blender in batches, being very cautious as hot liquids can cause pressure to build up in a blender. Return the blended mixture to the pot.

Creating the Roux and Adding Dairy:

1. In a separate medium saucepan, melt the butter over medium heat.
2. Once the butter is melted, whisk in the all-purpose flour. Continue whisking constantly for about 2-3 minutes, until the mixture forms a smooth paste and turns a light golden brown color. This is called a roux, and it’s what will thicken our soup. Don’t skip this step, as it’s crucial for the right consistency!
3. Slowly pour in the milk, whisking constantly to prevent any lumps from forming. Continue whisking until the mixture is smooth and starts to thicken. This should take about 3-5 minutes.
4. Reduce the heat to low and stir in the heavy cream. Stir until everything is well combined and heated through.

Combining and Finishing the Soup:

1. Pour the milk and cream mixture into the pot with the blended potato base. Stir well to combine everything.
2. Add the reserved 2 cups of cooked potato mixture back into the pot. This will give the soup a nice chunky texture.
3. Reduce the heat to low and stir in the shredded cheddar cheese and Monterey Jack cheese. Stir until the cheese is completely melted and the soup is smooth and creamy.
4. Taste the soup and adjust the seasonings as needed. You might want to add a little more salt, pepper, or cayenne pepper to suit your taste.
5. Continue to simmer the soup over low heat for about 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Be careful not to let it boil.

Serving and Garnishing:

1. Ladle the soup into bowls.
2. Garnish each bowl with crumbled bacon, chopped green onions, and a dollop of sour cream (if desired).
3. Serve immediately and enjoy! This soup is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Spice it up: If you like a spicier soup, add more cayenne pepper or a dash of hot sauce.
• Add vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or corn. Just add them to the pot along with the potatoes.
• Use different cheeses: You can experiment with different types of cheese, such as pepper jack or Colby jack.
• Make it vegetarian: To make this soup vegetarian, use vegetable broth instead of chicken broth and omit the bacon.
• Slow Cooker Option: You can easily adapt this recipe for a slow cooker. Combine the potatoes, onion, garlic, chicken broth, water, salt, pepper, and cayenne pepper in a slow cooker. Cook on low for 6-8 hours, or until the potatoes are very tender. Then, blend the soup using an immersion blender (or carefully transfer to a regular blender). Stir in the milk, heavy cream, and cheese. Cook on low for another 30 minutes, or until the cheese is melted and the soup is heated through. Garnish as directed.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. To thaw, place the soup in the refrigerator overnight. Reheat gently on the stovetop, stirring occasionally. You may need to add a little milk or broth to thin it out if it becomes too thick. Note that the texture of the soup may change slightly after freezing and thawing.
• Make Ahead: You can prepare the potato base and the roux separately ahead of time. Store them in the refrigerator until you’re ready to combine them. This can save you time on a busy weeknight.
• Bacon Alternatives: If you don’t have bacon, you can use bacon bits or even crumbled cooked ham.
• Thickening the Soup: If your soup isn’t thick enough, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the soup and simmer for a few minutes until it thickens.

Enjoy your homemade Outback Potato Soup! It’s a comforting and delicious meal that’s perfect for a cold day.

Conclusion:

This Outback Potato Soup recipe is more than just a bowl of comfort; it’s a creamy, dreamy, flavor explosion that will transport you straight to your favorite cozy restaurant, all from the comfort of your own kitchen. I truly believe this is a must-try recipe because it’s surprisingly simple to make, uses readily available ingredients, and delivers a taste that rivals, if not surpasses, the original. The rich, cheesy base, combined with the tender potatoes and savory bacon, creates a symphony of flavors that will have everyone asking for seconds (and the recipe!).

But the best part? It’s incredibly versatile! While I’ve shared my go-to version, feel free to get creative and customize it to your liking. For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. If you’re a fan of loaded baked potatoes, consider topping your soup with sour cream, chopped green onions, and even more crispy bacon. For a vegetarian option, simply omit the bacon and use vegetable broth instead of chicken broth. You could even add some roasted vegetables like broccoli or cauliflower for extra nutrients and flavor.

Serving suggestions are endless! This Outback Potato Soup is fantastic on its own as a hearty lunch or dinner. It also pairs perfectly with a grilled cheese sandwich, a crusty loaf of bread for dipping, or a fresh green salad. For a more elegant presentation, ladle the soup into bowls and garnish with a swirl of cream, a sprinkle of paprika, and a few chives. It’s also a great option for potlucks, game day gatherings, or any occasion where you want to impress your friends and family with a delicious and comforting dish.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect way to warm up on a chilly evening, satisfy your cravings for comfort food, or simply enjoy a delicious and satisfying meal.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some magic in the kitchen! I promise you won’t be disappointed. This Outback Potato Soup is a guaranteed crowd-pleaser, and I can’t wait to hear what you think.

Once you’ve tried it, please come back and share your experience in the comments below! I’d love to know what variations you tried, what toppings you added, and how much your family enjoyed it. Your feedback is invaluable, and it helps me continue to improve and share even more delicious recipes with you. Happy cooking! I hope you enjoy this recipe as much as I do.