Description

Outback-Style Potato Soup is a rich and creamy comfort dish inspired by the popular soup from Outback Steakhouse. It features tender diced potatoes simmered in a buttery, cheesy broth thickened with a smooth roux, then enriched with heavy cream and cheddar cheese. Topped with crispy bacon bits and fresh green onions, this hearty soup offers a perfect blend of savory flavors and velvety texture ideal for chilly evenings or family dinners.

Ingredients

Scale

Potatoes and Broth

4 large russet or golden potatoes, diced into bite-sized pieces
Water (enough to cover potatoes for boiling)
2 1/2 cups chicken stock or chicken broth
1 cup cold water

Soup Base

1/2 cup butter
1/3 cup all-purpose flour
1/2 sweet yellow onion, diced (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Dairy and Toppings

3/4 cup cheddar cheese (plus extra for topping)
3/4 cup heavy whipping cream
1/4 cup green onion, diced
Crispy bacon bits for topping

Instructions

Prepare the Potatoes: Dice the potatoes into bite-sized pieces and place them in a pot with enough water to cover. Boil until the potatoes are tender when pierced with a fork. Drain and set aside for later use.
Make the Soup Base: In a large pot, combine the chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a simmer over medium heat and let it cook gently for 20 minutes to allow flavors to meld.
Create the Roux: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour while stirring constantly to form a smooth paste or roux. Continue cooking the roux for 2 to 3 minutes, ensuring it doesn’t brown but cooks through to eliminate any raw flour taste.
Thicken the Soup: Gradually whisk the warm roux into the simmering soup base, stirring continuously until the soup thickens and reaches a smooth consistency.
Add Cream and Simmer: Stir in the heavy whipping cream, reduce the heat to low, and let the soup simmer gently for another 20 minutes. Stir occasionally to prevent sticking and encourage a creamy texture.
Combine Potatoes: Gently fold the boiled and drained potatoes into the thickened soup base, ensuring they are well coated and heated through without breaking apart.
Serve: Ladle the hot soup into bowls and top each serving with shredded cheddar cheese, crispy bacon bits, and diced green onions for added color, flavor, and texture. Enjoy immediately while warm.

Notes

Be sure not to overcook the potatoes during boiling to avoid them becoming mushy in the final soup.
The addition of sweet yellow onion is optional but adds a mild sweetness and depth of flavor.
For extra richness, graté a little more cheddar cheese on top just before serving.
Crispy bacon bits add a smoky crunch; substitute with vegetarian bacon alternatives for a different dietary preference.
You can adjust the thickness of the soup by varying the amount of flour in the roux or the amount of cream added.
This soup reheats well but may thicken; stir in a splash of broth or water when warming leftovers.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Potato Soup, Outback Style Potato Soup, Creamy Potato Soup, Comfort Food, Loaded Potato Soup, Cheddar Potato Soup, Soup with Bacon