Outback Steakhouse Potato Soup
Recreate the famous Outback Potato Soup at home with bacon, cheddar, and cream. Easy, comforting, and perfect for any season!
Ingredients
- Water enough to cover the potatoes for boiling
- 4 large russet or golden potatoes diced
- 8 slices of bacon cooked and crumbled
- 2½ cups chicken stock or chicken broth
- 1 cup cold water
- ¾ cup cheddar cheese plus more for topping, optional
- ¾ cup heavy whipping cream
- ½ cup butter
- ⅓ cup all-purpose flour
- ¼ cup green onions diced
- ½ sweet yellow onion diced (optional)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Step 1: Prepare the Potatoes
- Peel and dice the potatoes into bite-sized pieces. Add them to a pot, cover with water, and boil until fork-tender. Drain and set aside.
Step 2: Simmer the Broth
- In a large soup pot, combine the chicken stock, cold water, diced onions, salt, and pepper. Bring the mixture to a gentle simmer over medium heat and cook for about 20 minutes to develop the base flavor.
Step 3: Make the Roux
- While the broth simmers, melt the butter in a separate saucepan over medium heat. Whisk in the flour to form a roux, stirring until smooth. Cook for 2–3 minutes to eliminate the raw flour taste.
Step 4: Thicken the Soup
- Gradually whisk the roux into the simmering broth. Stir continuously to prevent lumps and achieve a thick, velvety texture.
Step 5: Add Cream and Cheese
- Pour in the heavy whipping cream and stir gently. Mix in the shredded cheddar cheese, allowing it to melt into the soup. This step gives the soup its signature richness.
Step 6: Combine Potatoes and Bacon
- Return the cooked potatoes to the pot. Stir in the crumbled bacon and let everything simmer for another 10 minutes. The flavors will meld, and the soup will thicken slightly more.
Step 7: Garnish and Serve
- Ladle the soup into bowls. Top with extra shredded cheese, more crispy bacon bits, and a sprinkle of green onions for color and crunch. Serve hot—and maybe with a hunk of crusty bread on the side.