Description

Nothing says comfort food like a bowl of warm, creamy potato soup, especially when it’s inspired by a favorite restaurant like Outback Steakhouse. This hearty soup is rich, smooth, and filled with tender potato chunks, all wrapped in a velvety broth. Topped with crisp bacon, melted cheddar cheese, and fresh green onions, this dish is perfect for chilly evenings or when you need a satisfying, cozy meal. Not only does it deliver the taste of the famous Outback potato soup, but it’s also incredibly simple to make at home. Whether you’re cooking for family, friends, or just yourself, this soup will surely be a crowd-pleaser.

Ingredients

Units Scale

1 quart water (for boiling the potatoes)
4 large potatoes (peeled and diced into bite-sized pieces)
2 1/2 cups chicken broth or stock
1/2 small onion (diced, optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1 cup cold water
3/4 cup heavy cream
1/2 cup butter
3/4 cup cheddar cheese (grated)
1/8 cup bacon bits
1/8 cup green onion (chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Potatoes:
Peel and dice the potatoes into bite-sized cubes. In a large pot, bring 1 quart of water to a boil. Add the diced potatoes and cook until they are tender, about 10-12 minutes. Once cooked, drain the potatoes and set them aside.
Create the Soup Base:
In a separate large pot, combine the chicken broth, diced onions (if using), salt, pepper, and 1 cup of water. Bring the mixture to a gentle simmer over medium heat. Let it cook for about 20 minutes to allow the flavors to develop.
Make the Roux:
In a medium saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly to create a smooth roux. Cook the roux for 2-3 minutes to eliminate the raw flour taste, stirring continuously.
Thicken the Soup:
Gradually add the roux to the simmering broth, whisking continuously to prevent lumps. This step will help thicken the soup and give it a creamy consistency. Stir gently to incorporate the roux evenly into the broth.
Add the Cream:
Slowly pour in the heavy cream, stirring to combine. This will add richness and depth to the soup, giving it a luxurious texture. Allow the soup to simmer for another 20 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
Combine the Potatoes:
Once the soup has thickened and the flavors have melded together, gently add the diced potatoes. Stir to distribute the potatoes evenly throughout the soup.
Garnish and Serve:
Ladle the soup into individual bowls. Top each serving with grated cheddar cheese, crispy bacon bits, and a sprinkle of chopped green onions. Serve the soup hot with crusty bread or a side salad for a complete meal.

Prep Time: 20
Cook Time: 20