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

Scale

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