Outback-Style Loaded Potato Soup with Bacon and Cheddar
This hearty loaded potato soup captures the rich, creamy comfort of restaurant-style favorites with tender chunks of potato in a velvety cheese-enriched broth. The combination of butter-flour roux, heavy cream, and sharp cheddar creates an indulgent base, while crispy bacon bits and fresh chives add textural contrast and bright flavor. Perfect for cold evenings or when you want to recreate that steakhouse experience at home, this soup delivers satisfying warmth in every spoonful. The key is building layers of flavor through proper roux technique and gradual incorporation of dairy elements.
Ingredients
Instructions
- 1
Bring water to a boil in a large pot over high heat
- 2
Add potatoes and boil until fork-tender, about 10 to 15 minutes, then drain and set aside
- 3
Melt butter in a small saucepan over low heat
- 4
Stir flour into melted butter until mixture forms a paste
- 5
Add chicken broth, water, onions, salt, and pepper to the pot and simmer on low heat for 20 minutes
- 6
Gradually add the butter and flour mixture into the pot, stirring constantly, until it starts to thicken
- 7
Gradually stir in heavy cream and cooked potatoes
- 8
Let the soup simmer for 10 minutes
- 9
Serve as is or garnished with shredded cheese, bacon bits, and green onions
Tips
Make the roux slowly over low heat to prevent burning and ensure smooth thickening
Add cream gradually while stirring to prevent curdling
For extra richness, reserve some cheese to melt directly into individual bowls when serving
Good to Know
Refrigerate covered for up to 3 days. Reheat gently, adding milk if needed to restore consistency.
Can be made 1 day ahead. Reheat slowly and thin with additional broth if needed.
Serve hot in warmed bowls with additional toppings on the side for customization.
Common Mistakes
Add cream slowly to avoid curdling
Keep heat low when making roux to prevent burning
Stir constantly when adding roux to prevent lumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this soup ahead of time?
Yes, this soup can be made up to 1 day ahead. Store covered in the refrigerator and reheat gently, adding a splash of broth or milk if it becomes too thick.
What if my soup turns out lumpy?
If lumps form from the roux, strain the soup through a fine-mesh sieve or use an immersion blender briefly to smooth it out while maintaining some potato chunks.
How long will leftovers keep?
Leftover soup will keep in the refrigerator for up to 3 days. The texture may thicken, so thin with broth when reheating and stir frequently.