There’s something incredibly cozy about a bowl of Loaded Outback Potato Soup. On those chilly San Diego evenings when the ocean breeze cuts a little sharper, this soup reminds me of the comforting kitchens back home in southern England—warm, hearty, and just a little indulgent. It’s the kind of dish that invites you to slow down, gather your loved ones, and savor the simple joy of good food. Over the years, this recipe has become a favorite in my family, especially when my kids want something creamy and satisfying after a busy day full of school and play. Let me share why this soup deserves a spot on your dinner table.
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Why You’ll Love This Loaded Outback Potato Soup
This Loaded Outback Potato Soup stands out because it’s rich without feeling heavy, thanks to the balance of creamy potatoes and smoky bacon. From my time in professional kitchens, I’ve learned that layering flavors—like caramelized onions and sharp cheddar—makes all the difference. Plus, it’s incredibly adaptable, which I love as a busy mom; you can easily swap ingredients to suit what’s in your pantry or cater to picky eaters. Lastly, it’s a one-pot wonder that brings people together, much like the meals I shared with my mum and grandmother, where food was a vessel for stories and laughter.
Ingredients You’ll Need for This Loaded Outback Potato Soup
The key to this dish lies in selecting the right ingredients—fresh, quality produce and good cheese make all the difference. I always pick Yukon Gold potatoes because they break down just enough to give the soup a velvety texture without becoming gluey. When choosing bacon, I opt for thick-cut for that perfect crispy bite. My mum’s advice still rings true: simple, well-chosen ingredients form the foundation of memorable meals.
- 6 large Yukon Gold potatoes, peeled and diced
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 2 cups whole milk or half-and-half
- 1 ½ cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Optional: 1/2 teaspoon smoked paprika for extra depth
Nutrition Facts
- Calories: Approximately 350 per serving
- Protein: 15g
- Fat: 22g (mostly from bacon and cheese)
- Carbohydrates: 24g
- Fiber: 3g
- Sugar: 4g (naturally from onions and milk)
- Sodium: 700mg (adjust by broth choice)
Ultimate Comfort in a Bowl Loaded Outback Potato Soup Recipe
Learn how to make delicious Loaded Outback Potato Soup. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
The key to this dish lies in selecting the right ingredients—fresh, quality produce and good cheese make all the difference. I always pick Yukon Gold potatoes because they break down just enough to give the soup a velvety texture without becoming gluey. When choosing bacon, I opt for thick-cut for that perfect crispy bite. My mum’s advice still rings true: simple, well-chosen ingredients form the foundation of memorable meals.
- 6 large Yukon Gold potatoes, peeled and diced
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a lighter option)
- 2 cups whole milk or half-and-half
- 1 ½ cups sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced, for garnish
- Optional: 1/2 teaspoon smoked paprika for extra depth
Instructions
- Cook the bacon in a large heavy-bottomed pot over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add butter to the pot with bacon fat. Once melted, sauté onions over medium heat until translucent and slightly caramelized, around 7 minutes. Stir in garlic and cook for another minute.
- Add diced potatoes to the pot and stir to coat them in the buttery onion mixture. Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 15-20 minutes.
- Using a potato masher or immersion blender, gently mash some of the potatoes in the pot to create a creamy base while leaving some chunks for texture.
- Stir in milk or half-and-half, shredded cheddar, and sour cream. Heat gently over low heat until cheese melts and soup is warmed through. Avoid boiling to prevent curdling.
- Season with salt, pepper, and smoked paprika if using. Taste and adjust seasoning.
- Ladle soup into bowls, garnish with crispy bacon and sliced green onions. Serve immediately with crusty bread or your favorite side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Loaded Outback Potato Soup
- Cook the bacon in a large heavy-bottomed pot over medium heat until crisp, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add butter to the pot with bacon fat. Once melted, sauté onions over medium heat until translucent and slightly caramelized, around 7 minutes. Stir in garlic and cook for another minute.
- Add diced potatoes to the pot and stir to coat them in the buttery onion mixture. Pour in chicken broth, bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, about 15-20 minutes.
- Using a potato masher or immersion blender, gently mash some of the potatoes in the pot to create a creamy base while leaving some chunks for texture.
- Stir in milk or half-and-half, shredded cheddar, and sour cream. Heat gently over low heat until cheese melts and soup is warmed through. Avoid boiling to prevent curdling.
- Season with salt, pepper, and smoked paprika if using. Taste and adjust seasoning.
- Ladle soup into bowls, garnish with crispy bacon and sliced green onions. Serve immediately with crusty bread or your favorite side.
Tips for Making the Best Loaded Outback Potato Soup
Getting this soup just right hinges on a few simple techniques, honed both in professional kitchens and my family’s cozy home. The magic is in building layers of flavor and mastering texture balance.
- Use Yukon Gold potatoes for a creamy texture that doesn’t turn mushy—Russets can work but may break down too much.
- Don’t rush caramelizing onions; their sweetness deepens the soup’s flavor beautifully.
- Render bacon slowly over medium heat to get crispy, flavorful bits without burning.
- When blending potatoes, aim for a rustic, slightly chunky texture—this mimics the comforting, homemade feel my mum always aimed for.
- Heat the soup gently after adding dairy to prevent curdling and keep it silky smooth.
- Feel free to swap cheddar for Gruyère for a nuttier twist, or use Greek yogurt instead of sour cream for a tangier finish.
With these tips, you’ll create a restaurant-quality dish every time. Learn more: related recipe Learn more: Ultimate Comfort in a Bowl Crock Pot Creamy Chicken Parmesan Soup Recipe
Serving Suggestions and Pairings
This soup shines in so many scenarios—whether you’re feeding hungry kids after a day at the park or hosting a casual dinner with friends. I love serving it with a simple green salad dressed with lemon vinaigrette to cut through the richness. On colder nights, crusty bread or garlic toast is a must for dunking. For a seasonal twist, top with roasted corn or a sprinkle of fresh chives in spring.
- Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon
- Serve alongside a fresh green salad with vinaigrette or a side of roasted vegetables
- Add a dollop of sour cream or plain Greek yogurt for extra creaminess
- Top with extra crispy bacon or a handful of shredded cheese for indulgence
Whether it’s a cozy family dinner or entertaining friends, this soup never fails to impress and brings that comforting warmth right to the table.
Storage and Reheating Tips
Proper storage ensures you can enjoy leftovers just as much as the fresh dish. This soup holds up beautifully, making it perfect for meal prep or busy weeknights when time is short.
- Store in an airtight container in the refrigerator for up to 3 days
- If freezing, leave out the sour cream and add fresh when reheating
- Reheat gently on the stove over low heat, stirring often to prevent sticking
- Add a splash of milk or cream when reheating to restore the creamy texture
- Garnish with fresh green onions and extra bacon after reheating for best presentation
Frequently Asked Questions
What are the main ingredients for Loaded Outback Potato Soup?
The main ingredients for Loaded Outback Potato Soup include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Loaded Outback Potato Soup?
The total time to make Loaded Outback Potato Soup includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Loaded Outback Potato Soup ahead of time?
Yes, Loaded Outback Potato Soup can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Loaded Outback Potato Soup?
Loaded Outback Potato Soup pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Loaded Outback Potato Soup suitable for special diets?
Depending on the ingredients used, Loaded Outback Potato Soup may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
I hope this Loaded Outback Potato Soup becomes your go-to comfort food as much as it has for me and my family. It’s easy to make, full of flavor, and perfect for sharing stories around the table. Please let me know how yours turns out—I love hearing your kitchen adventures!
