Description

Outback Potato Soup is a rich, creamy, and hearty comfort food soup inspired by the famous Outback Steakhouse version. Made with tender boiled potatoes, a velvety roux base, sharp cheddar cheese, heavy cream, and smoky crumbled bacon, this soup delivers indulgent flavors with a smooth, luscious texture. It’s perfect for chilly evenings and can be served with toppings like green onions, extra cheese, and bacon for a deliciously satisfying meal.

Ingredients

Scale

Soup Base

4 large russet or golden potatoes, diced
Water, enough to cover potatoes for boiling
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 and Cream

1/2 cup butter
1/3 cup all-purpose flour
3/4 cup heavy whipping cream
3/4 cup cheddar cheese (plus extra for topping)

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 in water until tender, about 15 minutes. Drain well and set aside.
Make the Soup Base: In a large pot, combine chicken stock, diced sweet yellow onion (if using), salt, pepper, and 1 cup of cold water. Bring to a simmer over medium heat and cook gently for 20 minutes to develop the flavors.
Create the Roux: In a separate saucepan, melt the butter over medium heat. Gradually whisk in the flour, stirring constantly to form a smooth roux. Cook the roux for 2 to 3 minutes, ensuring it remains pale and does not brown.
Combine Roux and Soup Base: Slowly whisk the roux mixture into the simmering soup base, stirring continuously until the soup thickens and becomes smooth.
Add Cream and Simmer: Stir in the heavy whipping cream and allow the soup to simmer for another 20 minutes, stirring occasionally to prevent sticking and to deepen the creaminess.
Incorporate Potatoes: Gently fold the cooked potatoes into the creamy soup base, mixing carefully to preserve some potato chunks for texture.
Serve with Toppings: Ladle the hot soup into bowls and top each serving with shredded cheddar cheese, crumbled crispy bacon, and diced green onions. Serve immediately for best flavor and texture.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
Use turkey bacon and milk instead of heavy cream for a lighter version.
To make vegetarian, omit bacon and use vegetable broth instead of chicken stock.
For a smoother texture, use an immersion blender after adding potatoes.
Freshly grate cheddar cheese for better melting and flavor enhancement.
The soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.

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

Keywords: Outback Potato Soup, creamy potato soup, loaded potato soup, comfort food, bacon cheddar soup, easy potato soup