Description

Outback-Style Potato Soup is a rich, creamy, and comforting soup inspired by the popular steakhouse recipe. Featuring tender potatoes, a velvety roux, cheddar cheese, heavy cream, and smoky bacon, this soup is a perfect meal for chilly days. With its luscious texture and savory toppings of crispy bacon and green onions, it offers indulgent flavors and is ideal for family dinners, gatherings, or meal prep.

Ingredients

Scale

Potatoes

4 large russet or golden potatoes, diced into bite-sized pieces
Water (enough to cover potatoes for boiling)

Soup Base

2 1/2 cups chicken stock or chicken broth
1 cup cold water
1/2 sweet yellow onion, diced (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Roux

1/2 cup butter
1/3 cup all-purpose flour

Dairy

3/4 cup cheddar cheese (plus extra for topping)
3/4 cup heavy whipping cream

Toppings

8 slices bacon, cooked and crumbled
1/4 cup green onion, diced

Instructions

Prepare the Potatoes: Dice the potatoes into bite-sized pieces and boil them in water until tender, approximately 15 minutes. Drain well and set aside for later use.
Simmer the Soup Base: In a large pot, combine the chicken stock, optional sweet yellow onion, salt, pepper, and 1 cup of water. Bring the mixture to a simmer over medium heat and let it cook gently for 20 minutes to develop flavors.
Make the Roux: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly to form a smooth roux. Cook for 2–3 minutes without letting it brown, ensuring the flour is cooked through but the mixture remains pale.
Thicken the Soup: Gradually whisk the roux into the simmering soup base. Stir continuously until the soup thickens and becomes smooth, creating a rich, velvety texture.
Add Cream and Simmer: Stir in the heavy whipping cream to add richness and creaminess. Continue to simmer the soup for an additional 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
Fold in Potatoes: Gently fold the cooked potatoes into the soup, allowing them to warm through and absorb some of the flavors without breaking apart.
Serve: Ladle the hot soup into bowls and top with shredded cheddar cheese, crispy crumbled bacon, and diced green onions for added flavor, texture, and color. Serve immediately for best taste.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for the roux.
Use milk instead of heavy cream and turkey bacon for a lighter option.
To make it vegetarian, omit bacon and use vegetable broth instead of chicken stock; consider adding sautéed mushrooms or smoked paprika for depth of flavor.
For a keto-friendly twist, replace potatoes with cauliflower and skip the flour-based roux, adding cream cheese or extra heavy cream for richness.
Use freshly grated cheddar cheese instead of pre-shredded varieties to ensure better melting and texture.
To achieve a smoother texture, you can partially blend the soup with an immersion blender, leaving some potato chunks for rustic mouthfeel.

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

Keywords: potato soup, Outback style, creamy soup, bacon potato soup, loaded potato soup, comfort food, cheddar cheese soup