Description

Outback Potato Soup is a rich and creamy comfort food classic inspired by the popular dish served at Outback Steakhouse. Featuring tender boiled potatoes in a velvety cheddar cheese and heavy cream base thickened with a buttery roux, this hearty soup offers indulgent flavor with a smooth texture. Topped with shredded cheddar cheese, crispy bacon bits, and fresh green onions, it’s perfect for cozy dinners and gatherings.

Ingredients

Scale

Soup Base

4 large russet or golden potatoes
Water (enough to cover the 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

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

Finishing Ingredients

3/4 cup cheddar cheese (plus extra for topping)
3/4 cup heavy whipping cream
1/4 cup green onion, diced
Optional toppings: crispy bacon bits

Instructions

Prepare Potatoes: Dice the potatoes into bite-sized pieces. Place them in a pot and cover with water. Boil until tender, about 10-15 minutes. Drain and set aside.
Simmer 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 for about 20 minutes, allowing flavors to meld.
Make Roux: In a separate saucepan, melt the butter over medium heat. Slowly whisk in the flour, stirring constantly until a smooth, golden roux forms. Continue cooking the roux for 2–3 minutes to eliminate raw flour taste.
Incorporate Roux: Gradually whisk the roux into the simmering soup base, stirring continuously until the soup thickens and becomes smooth.
Add Cream and Cheese: Stir in the heavy whipping cream and cheddar cheese, allowing the cheese to melt. Simmer the soup gently for another 20 minutes, stirring occasionally to prevent sticking and to develop flavors.
Fold in Potatoes: Gently fold the cooked potatoes into the thickened soup base, ensuring they are coated evenly without breaking apart.
Serve: Ladle the hot soup into bowls and garnish each with extra shredded cheddar cheese, crispy bacon bits, and diced green onions for added texture and flavor.

Notes

You can omit the sweet yellow onion for a milder flavor or sauté it before adding to the broth for more depth.
Crispy bacon bits add wonderful smokiness but can be left out or substituted with a vegetarian bacon alternative.
Adjust the thickness by varying the amount of flour or cream to suit your preference.
Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid curdling.
For added richness, consider adding a dollop of sour cream when serving (not included in original recipe).

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, cheddar cheese potato soup, hearty soup, bacon potato soup