Name: Outback Beef Potato Soup-Copycat Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4 large russet or golden potatoes, peeled and cut into 1-inch cubes; 8 slices of beef bacon, cooked until crispy and crumbled; 2 1/2 cups chicken stock; 1 cup cold water; 3/4 cup shredded cheddar cheese, plus extra for topping; 3/4 cup heavy whipping cream; 1/2 cup unsalted butter; 1/3 cup all-purpose flour; 1/4 cup fresh green onion, thinly sliced; 1/2 medium sweet yellow onion, finely diced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

OUTBACK POTATO SOUP, oh how you call to us on a chilly evening! There’s something incredibly comforting and undeniably delicious about a bowl of rich, creamy potato soup, and when it’s inspired by the hearty flavors of the Outback, you know you’re in for a treat. People adore this soup for its soul-warming qualities, its ability to turn the simplest ingredients into a luxurious experience, and its perfect balance of savory depth and creamy texture. It’s the kind of meal that feels both indulgent and wholesome, making it a go-to for family dinners, cozy nights in, or even a satisfying lunch. What truly sets this Outback-inspired version apart is the infusion of subtle, smoky notes and a hint of robust seasoning that elevates it beyond your average potato soup, promising a deeply satisfying flavor adventure with every spoonful.

Ingredients:

Water (enough to cover the potatoes for boiling)
4 large russet or golden potatoes, peeled and cut into 1-inch cubes
8 slices of beef beef bacon, cooked until crispy and crum extractbled
2 1/2 cups chicken stock (or chicken broth)
1 cup cold water
3/4 cup shredded cheddar cheese (plus extra for topping, if desired)
3/4 cup heavy whipping cream
1/2 cup unsalted butter
1/3 cup all-purpose flour
1/4 cup fresh green onion, thinly sliced
1/2 medium sweet yellow onion, finely diced (optional, but adds great depth)
1/2 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste

Preparing the Potatoes

Boiling the Potatoes

Begin extract by preparing your potatoes. You’ll want to peel them first, which removes the skin and any blemishes. Then, cut them into roughly 1-inch cubes. This uniform size ensures they cook evenly. Place the cubed potatoes into a large pot and cover them with water. You’ll need enough water to completely submerge the potatoes, about an inch or two above them. Add a generous pinch of salt to the water – this seasons the potatoes from the inside out. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes cook until they are fork-tender. This typically takes about 15-20 minutes, depending on the size of your potato cubes. You’ll know they’re ready when a fork easily pierces them without resistance. Once tender, drain the potatoes thoroughly in a colander, making sure to remove as much excess water as possible. Set them aside.

Building the Flavor Base

Sautéing the Aromatics

In the same large pot you used for boiling the potatoes (or a new large pot or Dutch oven if you prefer), melt the 1/2 cup of butter over medium heat. If you’re using the optional sweet yellow onion, add the finely diced onion to the melted butter. Cook, stirring occasionally, until the onion becomes soft and translucent, which usually takes about 5-7 minutes. Be careful not to let it brown too much, as this can impart a bitter flavor. This step is crucial for developing a rich base for your soup. If you’re not using the yellow onion, you can proceed directly to the next step after melting the butter.

Creating the Roux

Once the onion is softened (or if you skipped the onion), whisk in the 1/3 cup of all-purpose flour with the melted butter. This mixture is called a roux, and it’s the thickening agent for our OUTBACK POTATO SOUP. Cook the roux for about 1-2 minutes, whisking constantly. You’re essentially toasting the flour slightly, which removes the raw flour taste and creates a nutty aroma. The roux should be a pnon-alcoholic ale golden color. Don’t let it burn; if it starts to darken too quickly, reduce the heat.

Combining and Simmering

Adding Liquids and Potatoes

Gradually whisk in the 2 1/2 cups of chicken stock (or broth) into the roux. Continue whisking vigorously to prevent any lumps from forming. The mixture will start to thicken as you add the stock. Once the stock is fully incorporated and the sauce is smooth, add the 1 cup of cold water. Stir well to combine. Now, add the drained, cooked potatoes to the pot. Stir gently to distribute them evenly throughout the liquid.

Simmering and Thickening

Bring the soup mixture to a gentle simmer over medium-low heat. Let it simmer for about 10-15 minutes, stirring occasionally. This allows the flavors to meld together and the potatoes to absorb some of the liquid. As it simmers, the soup will continue to thicken. You can use a potato masher to gently mash some of the potatoes directly in the pot. This will help to create a creamier, thicker texture for your OUTBACK POTATO SOUP. Don’t mash all of them; leaving some whole or partially mashed adds nice texture.

Finishing Touches

Incorporating Cream and Cheese

Reduce the heat to low. Slowly stir in the 3/4 cup of heavy whipping cream. This adds richness and a velvety smooth texture to the soup. Be careful not to let the soup boil after adding the cream, as this can cause it to curdle. Once the cream is fully incorporated and the soup is heated through, add the 3/4 cup of shredded cheddar cheese. Stir gently until the cheese is completely melted and the soup is smooth and creamy. Taste the soup and season with 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper, or adjust to your preference.

Adding the Toppings

Ladle the hot OUTBACK POTATO SOUP into bowls. Garnish generously wirum extractthe crumbled cooked beef baconbacon and the thinly sliced green onion. If you like, you can also add a little extra shredded cheddar cheese on top for an even more decadent finish. Serve immediately and enjoy the hearty, comforting flavors of this delicious soup.

Conclusion:

And there you have it – a truly delightful Outback Potato Soup that’s sure to become a weeknight favorite or a comforting dish for any gathering. This recipe strikes a perfect balance between rich, creamy textures and savory, satisfying flavors, making it incredibly adaptable to your personal taste. We’ve walked through each step, from selecting the best potatoes to achieving that perfect velvety consistency, ensuring you can recreate this Outback Potato Soup with confidence.

Serve this Outback Potato Soup piping hot, garnished with a dollop of sour cream, a sprinkle of shredded cheddar cheese, and a scattering of fresh chives or crispy beef bacon bits for an extra burst of flavor and texture. It pairs beautifully with crusty bread for dipping or a light side salad for a complete meal.

Don’t be afraid to experiment! For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce. If you’re looking for a heartier soup, consider adding some diced beef ham or cooked chicken. For a dairy-free option, you can substitute the heavy cream with full-fat coconut milk or a blend of cashew cream. The possibilities are endless with this versatile Outback Potato Soup! We encourage you to give it a try and make it your own.

Frequently Asked Questions:

Can I make Outback Potato Soup ahead of time?

Yes, Outback Potato Soup can be made ahead of time. In fact, the flavors often meld and deepen overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream if it has become too thick.

What kind of potatoes are best for Outback Potato Soup?

Russet or Yukon Gold potatoes are excellent choices for this Outback Potato Soup. Russets break down nicely, contributing to a creamier texture, while Yukon Golds offer a buttery flavor and a good balance of starchiness. Avoid waxy potatoes like red or fingerling, as they tend to hold their shape too much and won’t create the desired creamy consistency.

How can I make Outback Potato Soup thicker or thinner?

To thicken your Outback Potato Soup, you can mash some of the cooked potatoes against the side of the pot or blend a portion of the soup using an immersion blender or a regular blender (carefully!). If the soup is too thick, simply stir in a little more milk, cream, or broth until you reach your desired consistency.