There’s something deeply comforting about a warm bowl of soup that wraps you up like a cozy blanket on a chilly evening. The Loaded Outback Potato Soup Recipe is one of those dishes that instantly transports me to my childhood kitchen, standing beside Mama Lou as she stirred a pot brimming with love and flavor. It’s not just a soup—it’s a celebration of family, tradition, and simple ingredients elevated to soulful heights. I remember how my sister Ouma and I would sneak bites of the crispy bacon topping before the soup even hit the table, giggling and savoring those little moments that made every meal special. Today, I’m excited to share this recipe with you, hoping it fills your home with the same warmth and joy it has brought to mine.
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Why You’ll Love This Loaded Outback Potato Soup Recipe
This Loaded Outback Potato Soup Recipe is a true crowd-pleaser that brings together the creamy comfort of mashed potatoes with the savory goodness of crispy bacon, melted cheese, and fresh green onions. It’s the kind of meal that feels both hearty and indulgent yet surprisingly easy to prepare. Growing up, Mama Lou’s kitchen was always filled with the aromas of bubbling soups and slow-cooked stews, but this particular soup was a family favorite because it was so versatile—it could be dressed up for a special dinner or kept simple for a cozy night in.
What makes this recipe stand out for me is how it balances textures—the velvety potatoes, the crunch of bacon, and the subtle zing of fresh herbs. And because it’s packed with familiar, wholesome ingredients, it’s a comforting reminder of home for anyone who enjoys food that tells a story. I often think about how Ouma and I would gather around the kitchen island, sharing memories and laughter as this soup simmered away. It’s more than just a dish; it’s a bridge connecting generations through food.
Ingredients You’ll Need for This Loaded Outback Potato Soup Recipe
- 6 large russet potatoes, peeled and diced
- 4 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)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- Salt and freshly ground black pepper, to taste
- 3 green onions, sliced thinly, for garnish
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky depth
When I make this soup with Mama Lou’s spirit by my side, I like to use russet potatoes because they give that perfect fluffy texture when cooked. If you want a lighter version, swapping heavy cream for half-and-half works well, though you’ll lose a bit of the richness. And if you’re short on bacon, crispy pancetta or even smoked turkey bacon can be delightful substitutes. The key is to keep the balance of creamy and savory that makes this soup so special.
Nutrition Facts
- Calories: Approximately 380 per serving
- Protein: 14g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 3g
- Sugar: 3g
- Sodium: 650mg
This soup packs a comforting punch without tipping the scales too far into indulgence. The protein from bacon and cheese is satisfying, while the potatoes provide a good source of energy. Of course, if you’re watching sodium, feel free to reduce the added salt and use a low-sodium broth; Mama Lou always reminded me that seasoning is personal—taste as you go and adjust to your liking.
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Ultimate Loaded Outback Potato Soup Recipe That Will Warm Your Soul
Learn how to make delicious Loaded Outback Potato Soup Recipe. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 6 large russet potatoes, peeled and diced
- 4 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)
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- Salt and freshly ground black pepper, to taste
- 3 green onions, sliced thinly, for garnish
- Optional: 1/2 teaspoon smoked paprika for a subtle smoky depth
When I make this soup with Mama Lou’s spirit by my side, I like to use russet potatoes because they give that perfect fluffy texture when cooked. If you want a lighter version, swapping heavy cream for half-and-half works well, though you’ll lose a bit of the richness. And if you’re short on bacon, crispy pancetta or even smoked turkey bacon can be delightful substitutes. The key is to keep the balance of creamy and savory that makes this soup so special.
Instructions
- In a large pot, cook the chopped bacon over medium heat until it’s crispy and golden. Use a slotted spoon to remove the bacon, setting it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for extra flavor.
- Add the finely chopped onion to the pot with the bacon fat and sauté over medium heat until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot, then pour in the chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
- Using a potato masher, gently mash some of the potatoes in the pot to create a creamy, thickened soup base. Leave some chunks for texture—this is one of my favorite parts because it keeps the soup hearty and homey.
- Stir in the heavy cream, unsalted butter, shredded cheddar cheese, and sour cream. Mix gently until the cheese melts and the soup is smooth and velvety. If you’re using smoked paprika, add it now for that subtle smoky warmth.
- Season with salt and freshly ground black pepper to taste. Remember, the bacon adds saltiness, so go easy at first and adjust as needed.
- Ladle the soup into bowls and garnish with crispy bacon pieces, extra shredded cheddar, and sliced green onions. Serve immediately while warm and inviting.
When I prepare this soup, I like to slow down and savor the process, just like Mama Lou taught me. There’s a rhythm in the kitchen—chopping, stirring, tasting—that brings me back to those afternoons with Ouma, where food was more than nourishment; it was storytelling. Don’t rush the simmering; it’s where the magic happens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Loaded Outback Potato Soup Recipe
- In a large pot, cook the chopped bacon over medium heat until it’s crispy and golden. Use a slotted spoon to remove the bacon, setting it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot for extra flavor.
- Add the finely chopped onion to the pot with the bacon fat and sauté over medium heat until translucent and soft, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes to the pot, then pour in the chicken broth. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer until the potatoes are tender, about 15-20 minutes.
- Using a potato masher, gently mash some of the potatoes in the pot to create a creamy, thickened soup base. Leave some chunks for texture—this is one of my favorite parts because it keeps the soup hearty and homey.
- Stir in the heavy cream, unsalted butter, shredded cheddar cheese, and sour cream. Mix gently until the cheese melts and the soup is smooth and velvety. If you’re using smoked paprika, add it now for that subtle smoky warmth.
- Season with salt and freshly ground black pepper to taste. Remember, the bacon adds saltiness, so go easy at first and adjust as needed.
- Ladle the soup into bowls and garnish with crispy bacon pieces, extra shredded cheddar, and sliced green onions. Serve immediately while warm and inviting.
When I prepare this soup, I like to slow down and savor the process, just like Mama Lou taught me. There’s a rhythm in the kitchen—chopping, stirring, tasting—that brings me back to those afternoons with Ouma, where food was more than nourishment; it was storytelling. Don’t rush the simmering; it’s where the magic happens. Learn more: The Ultimate Philly Cheesesteak Soup Recipe You Need to Try
Tips for Making the Best Loaded Outback Potato Soup Recipe
- Use russet potatoes for the best creamy texture. Waxy potatoes can make the soup gluey.
- Don’t over-mash the potatoes; leaving some chunks adds delightful texture and heartiness.
- Cook your bacon until really crispy for that satisfying crunch contrast in every spoonful.
- If you prefer a thinner soup, add more broth or cream gradually until you reach your desired consistency.
- For a dairy-free version, swap cream and butter with coconut milk and olive oil, respectively—though it will change the flavor profile.
- Fresh herbs like chives or parsley can be sprinkled on top for a fresh, vibrant finish.
- Always taste as you go—this is a recipe that loves your personal touch, just like Mama Lou’s cooking did.
One of my fondest memories is when Ouma and I tried adding a little extra cheese and bacon one evening, turning a simple soup into a feast. It’s those little flourishes that make cooking so joyful and uniquely yours.
Serving Suggestions and Pairings
The Loaded Outback Potato Soup Recipe is a meal in itself, but I love pairing it with crusty bread—preferably a warm baguette or a slice of Mama Lou’s homemade sourdough. The bread is perfect for dipping and soaking up every last drop. For a lighter side, a crisp green salad with a tangy vinaigrette cuts through the richness of the soup beautifully.
For special occasions, I sometimes serve this soup alongside roasted vegetables or a simple grilled chicken breast for added protein. And on those cozy nights with Ouma, we’d often enjoy it with a glass of chilled white wine, turning an ordinary dinner into a celebration of sisterhood and shared memories.
Storage and Reheating Tips
One of the best things about this soup is how well it keeps and even tastes better the next day, as the flavors have more time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat on the stove, stirring often to prevent sticking or burning. Add a splash of cream or broth if the soup thickens too much.
If you’re in a hurry, reheating in the microwave works fine—just cover the bowl and heat in 1-minute increments, stirring in between. I always recommend reheating slowly to preserve the creamy texture that makes this soup so irresistible.
Frequently Asked Questions
What are the main ingredients for Loaded Outback Potato Soup Recipe?
The main ingredients for Loaded Outback Potato Soup Recipe 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 Recipe?
The total time to make Loaded Outback Potato Soup Recipe includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Loaded Outback Potato Soup Recipe ahead of time?
Yes, Loaded Outback Potato Soup Recipe 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 Recipe?
Loaded Outback Potato Soup Recipe 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 Recipe suitable for special diets?
Depending on the ingredients used, Loaded Outback Potato Soup Recipe may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Sharing this Loaded Outback Potato Soup Recipe with you feels like inviting you into Mama Lou’s kitchen, where every ingredient carries a whisper of love and every spoonful tells a story. It’s a recipe that has been part of my family’s table for years, a testament to the power of simple, heartfelt cooking. Whether you’re making it for a busy weeknight or a special gathering, I hope it brings you the same warmth, comfort, and connection it has given me and my sister Ouma over the years.
“Food is more than sustenance; it’s memory, tradition, and a way to say ‘I love you’ without words.” – Chef Sofia
So grab your apron, peel those potatoes, and let this soup be your new family favorite. Remember, the best recipes are the ones you make your own, filled with your stories and shared with the people you love.
