Outback Potato Soup Recipe
Introduction
Outback Potato Soup is a rich and creamy comfort food classic, perfect for chilly days when you want something warm and satisfying. This hearty soup combines tender potatoes, smoky bacon, cheddar cheese, and a velvety broth for a flavor-packed meal that feels like a cozy hug in a bowl.
Ingredients
- Water (enough to cover the potatoes for boiling)
- 4 large russet or golden potatoes
- 8 slices of bacon, cooked and crumbled
- 2 1/2 cups chicken stock or chicken broth
- 1 cup cold water
- 3/4 cup cheddar cheese (plus extra for topping)
- 3/4 cup heavy whipping cream
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1/4 cup green onion, diced
- 1/2 sweet yellow onion, diced (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Step 1: Dice the potatoes into bite-sized pieces and boil in water until tender. Drain and set aside.
- Step 2: In a large pot, combine chicken stock, sweet yellow onion (if using), salt, pepper, and 1 cup of water. Simmer over medium heat for 20 minutes.
- Step 3: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly until a smooth roux forms. Cook for 2–3 minutes.
- Step 4: Gradually whisk the roux into the soup base, stirring until thickened and smooth.
- Step 5: Stir in the heavy cream. Simmer for another 20 minutes, stirring occasionally.
- Step 6: Gently fold in the cooked potatoes.
- Step 7: Serve hot, topped with shredded cheddar cheese, crispy bacon bits, and diced green onions.
Tips & Variations
- For extra depth, sauté the yellow onion in butter before adding to the chicken stock.
- Substitute turkey bacon for a leaner twist without sacrificing flavor.
- Add a pinch of smoked paprika or cayenne pepper to the roux for a subtle smoky heat.
- Use sharp white cheddar if you prefer a tangier cheese flavor.
- For a thicker texture, mash a few of the boiled potatoes before folding them in.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup is too thick after cooling, add a splash of chicken stock or water to reach desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
You can make a vegetarian version by using vegetable broth instead of chicken stock and omitting the bacon or substituting with vegetarian bacon alternatives.
Is it possible to freeze Outback Potato Soup?
Yes, you can freeze this soup for up to 2 months. Freeze in portions and thaw overnight in the refrigerator before reheating. Note that the texture may change slightly due to the dairy content, so stir well during reheating.
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Outback Potato Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Outback Potato Soup is a rich, creamy, and comforting soup inspired by the popular dish at Outback Steakhouse. It features tender boiled potatoes blended into a velvety roux-based broth made with butter, flour, chicken stock, and heavy cream. Topped with crispy bacon, sharp cheddar cheese, and fresh green onions, this hearty soup is perfect for cold evenings or casual family dinners, delivering layers of indulgent, savory flavor with every spoonful.
Ingredients
Soup Base
- Water (enough to cover potatoes for boiling)
- 4 large russet or golden potatoes
- 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
Toppings
- 8 slices of bacon, cooked and crumbled
- 3/4 cup cheddar cheese (plus extra for topping)
- 1/4 cup green onion, diced
Instructions
- Prepare Potatoes: Dice the potatoes into bite-sized pieces. Place them in a pot and cover with water. Boil until tender when pierced with a fork, about 10-15 minutes. Drain and set aside.
- Simmer 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 cook gently for 20 minutes to develop flavor.
- Make Roux: In a separate saucepan over medium heat, melt the butter completely. Slowly whisk in the flour, stirring constantly to avoid lumps, until a smooth pale roux forms. Continue cooking for 2 to 3 minutes to toast the flour and remove any raw taste.
- Combine Roux with Soup Base: Gradually whisk the roux into the simmering soup base, stirring continuously. Continue stirring until the soup thickens to a creamy, smooth consistency.
- Add Cream and Simmer: Stir in the heavy cream. Reduce heat and simmer the soup gently for another 20 minutes, stirring occasionally to prevent sticking and blend flavors.
- Incorporate Potatoes: Gently fold the cooked potatoes into the creamy soup mixture, allowing them to warm through and absorb the flavors.
- Serve: Ladle the hot potato soup into bowls. Top generously with shredded cheddar cheese, crispy crumbled bacon bits, and diced green onions for added flavor, texture, and color.
Notes
- For extra flavor, sauté the diced sweet onion in butter before adding to the soup base.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- To make the soup thicker, reduce the amount of added water or simmer longer.
- Make sure to stir the roux constantly to avoid burning and lumps.
- This soup stores well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Outback Potato Soup, Creamy Potato Soup, Bacon Potato Soup, Comfort Food Soup, Loaded Potato Soup
